My shopping cart
Your cart is currently empty.
Continue ShoppingGreen Curry Chicken
Easy | Spicy | 30 min | x2
Impress friends and family by cooking this spicy and creamy Thai green chicken curry. It's easy and quick to make. Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!
INGREDIENTS
| Green curry paste | 70g |
| Coconut milk | 400ml |
| Chicken breast | 200g |
| Aubergine (diced) | ½ piece |
| Cherry tomatoes (quartered) | 5 pieces |
| Baby corn | 50g |
| Fish sauce (or salt) | 1 tbsp |
| Fresh basil | 1 bunch |
INSTRUCTIONS
1
Stir-fry the curry paste
Heat 1 Tbsp of vegetable oil in a saucepan on high heat. Add the green curry paste and stir-fry then for a couple of minutes before adding 1 Tbsp coconut milk.
2
Cook the chicken
Add the diced chicken breast into the same pan. Stir-fry to coat the chicken with the paste.
3
Pour in the coconut milk
Add the remainder of the coconut milk and then bring to the boil.
4
Throw in the vegetables
Add the diced aubergine, the baby corn, and the cherry tomatoes.
5
Add the seasoning
Add the fish sauce and the sugar. Simmer the contents of the pan until they’re cooked through.
6
Plate your dish
Serve your green chicken curry hot with a serving of steamed white rice and dress with a small handful of fresh basil.