Thai green curry chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 700 | grams | Diced chicken or chicken thigh fillets; diced |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 2 | tablespoons | Thai green curry paste; (2 to 3) |
| 1 | 400 gram can coconut cream | |
| 1 | teaspoon | Brown sugar |
| 100 | grams | Small; washed potatoes, |
| ; diced chunky | ||
| 300 | grams | Frozen peas |
| 4 | tablespoons | Fresh coriander or 2 tsp dried coriander |
| Juice and zest of 1/2 lime or lemon | ||
| Salt and ground black pepper | ||
| Spring onion; sliced to garnish | ||
| Cooked white or brown rice to serve; or Thai fried | ||
| ; noodles | ||
Directions
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.
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