Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.