Thai Green Chicken Curry
1 tbsp oil
2 tb spread y-made green curry paste
2 kaffir lime leaves( optional)
6 skinless and bone less chicken thighs, cut into strips 400ml coconut milk
2tbsp fish sauce
1 tbsp sugar
1 chicken stock cube
400 g vegetables( we use baby corn courgette, asparagus and man get out)
1 tin of water chest nuts, drained and chopped( optional)
lime, chilli and coriander( to serve)
1 Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir-fry for 1-2 minutes, or until fragrant. Add the sugar, fish sauce and stock cube with one cup of water and stir over a high heat. If you are using lime leaves, pop those in now.
2 Add the coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for8-10 minutes, or until the sauce has thickened.
3 Add the baby corn, water chestnuts (if using) and chicken strips, and simmer until the chicken is cooked through. Add your green veg and continue to simmer for 2-3 minutes, stirring regularly, until the veg is just tender. Season with salt and pepper.
4 Serve over jasmine rice with coriander leaves, a squeeze of lime and some chopped red chilli.
MIX IT UP!
If you want to make a red or panang curry with red meat such as duck, beef or lamb, follow the instructions above but add in these handy little tricks…
MEAT: Brown your beef or lamb to seal it before adding to the curry and slowcooking for a few hours. DUCK: Cook duck legs in the oven for 90 minutes and add to the top of your curry when serving for a crispy treat. COLOUR CODED COOKING: Choose your vegetables by colour to complement the paste. So, red curry calls for squash, carrots and red peppers, while green curry matches well with green leafy veg.