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Thai Green Curry

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Origin of dish:  Thailand
Type of cooking:  Hob
Preparation time: 5 minutes
Cooking time: 12 minutes
Ingredients (for 4 people) :

    2 tsp Thai Taste Rice Bran Oil
    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


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.
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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Wine advice: Chang beer

User comments

another free recipe every day

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