Thai Green Chicken Curry

Look (UK) - - FOOD -

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.

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