Thai Green Chicken Curry
- Yield: 30
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Thai Green Chicken Curry
Ingredients
- Oil - 2 tbsp
- Thai green curry paste - 2 tbsp
- Coconut milk - 400ml
- Fish sauce - 2 tbsp
- Palm sugar - 2 tbsp
- Chicken thighs - or breast, 500g, cut into bite sized pieces
- Green beans - or snow peas, 150g
- Thai basil - a large handful
- 1 large red chilli - deseeded and sliced thinly, extra to serve
- White rice - steamed, to serve
Instructions
- Heat a large wok to medium. Add the curry paste and cook until fragrant.
- Add the the tin of coconut milk and stir to heat. Keep on heat for 3 minutes, stirring.
- Season with fish sauce and sugar and then add the chicken and simmer for about five minutes.
- Add the beans and chilli and simmer for another few minutes, until the chicken is cooked through.
- Serve with rice, extra chilli and roughly chopped basil on top.
