Origin of dish:
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Type of cooking:
Preparation time: 5 minutes
Cooking time: 12 minutes
Ingredients (for 4 people) :
2 tsp Thai Taste Rice Bran OilMethod: 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.
450g (1lb) boneless skinless chicken breasts, cut into thin strips
2 tbsp Thai Taste Green Curry Paste
200ml (7floz) chicken stock
200ml (7floz) Thai Taste Coconut Milk
2 tsp Thai Taste Fish Sauce
1 tsp Thai Taste Palm Sugar
1 tsp Thai Taste Kaffir Lime Leaves
⅓ x 210g jar Thai Taste Pea Aubergines, drained
125g (4½oz) small broccoli florets
125g (4½oz) baby sweetcorn, halved
125g (4½oz) mange tout, halved
2 tsp Thai Taste Thai Basil leaves
2. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes.
3. Stir in the pea aubergines, broccoli florets and sweetcorn.
4. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
5. Serve immediately with steamed basmati rice.
Recipe from Chang beer.