Green 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 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
Green Curry

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
Green Curry

Cook the chicken

Add the diced chicken breast into the same pan. Stir-fry to coat the chicken with the paste.

3
Green Curry

Pour in the coconut milk

Add the remainder of the coconut milk and then bring to the boil.

4
Green Curry

Throw in the vegetables

Add the diced aubergine, the baby corn, and the cherry tomatoes.

5
Green Curry

Add the seasoning

Add the fish sauce and the sugar. Simmer the contents of the pan until they’re cooked through.

6
Green Curry

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.