Thai green curry chicken

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.

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