Yield: 4 servings
|2 tablespoons||Olive oil|
|700 grams||Diced chicken or chicken thigh fillets; diced|
|1 \N||Red chilli; seeded and finely|
|\N \N||; chopped|
|2 tablespoons||Thai green curry paste; (2 to 3)|
|1 \N||400 gram can coconut cream|
|1 teaspoon||Brown sugar|
|100 grams||Small; washed potatoes,|
|\N \N||; diced chunky|
|300 grams||Frozen peas|
|4 tablespoons||Fresh coriander or 2 tsp dried coriander|
|\N \N||Juice and zest of 1/2 lime or lemon|
|\N \N||Salt and ground black pepper|
|\N \N||Spring onion; sliced to garnish|
|\N \N||Cooked white or brown rice to serve; or Thai fried|
|\N \N||; noodles|
Heat oil in a saut pan. Add chicken and cook quickly over a high heat until lightly browned.
Add chilli, curry paste, coconut milk and sugar. Bring to the boil, simmer for 3-4 minutes.
Add potatoes and peas, cover and simmer for 10-12 minutes until potatoes are tender.
Add coriander, lime juice and season to taste.
Place the rice or noodles into serving bowls, top with the Thai green curry and a sprinkle of spring onion. Serve with crusty bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.