thai green chicken curry recipe

INGREDIENTS

• 2 tsp rice bran oil
• 450g boneless skinless chicken breasts, cut into thin strips
• 2 tbsp Thai green curry paste
• 200ml chicken stock
• 200ml coconut milk
• 2 tsp fish sauce
• 1 tsp palm sugar
• 1 tsp kaffir lime leaves
• S x 210g jar pea aubergines, drained
• 125g small broccoli florets
• 125g baby sweetcorn, halved
• 125g mange tout, halved
• 2 tsp basil leaves

Method

1. Heat the oil in a medium pan and lightly brown the chicken. Add the curry paste and cook for 1-2 minutes, stirring constantly.
2. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
3. Serve immediately with steamed basmati rice.

Categories: Thai Food Recipes