Chicken Thai Green Curry
Simple Delicious and Fresh Thai Green Curry that can be put together within 30 minutes
Equipment
- 1 Large Pot
Ingredients
- 6 tbsp Thai Green Curry Paste
- 4 Chicken Breast Cubed
- 400 ml Coconut Milk
- 200 g Tenderstem Broccoli Cut into bite sized sections
- 125 g Baby Corn Cut into bite sized sections
- 150 g Mangetout/Sugar Snap Peas/Snow Peas Cut into bite sized sections
Instructions
- Place a large pot on your hob over low-medium heat.
- Put the Thai Green Curry Paste into the pot and cook gently for 2 minutes.
- Add the Cubed Chicken Breast to the Pot and stir to cover with the Paste, cook for 5 minutes, stirring occasionally.
- Open the Can of Coconut milk and add it to the Pot, stir to combine, cook for 10 mins.
- Add all the chopped Veg to the Pot, Stir and cook with a lid on for 5 minutes.
- Serve with Rice.
Notes
If you wish for the Veg to be softer, cook for an additional 5 minutes in Step 5.
If using store bought Curry Paste, I suggest adding some fresh minced ginger, garlic and green chillies to amp up the flavour.
