Thai Green Chicken Curry
Preparation Time:
20 mins
Cooking Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
1 servings
Ingredients
- 1 1/2 cups (300g) Rice
- 2 tbsp oil
- 1 brown onion, cut into thin wedges
- 1/2 x 210g jar Thai Green Curry Paste
- 400ml coconut milk
- 300ml chicken stock
- 450g Chicken Breast Fillets, cut into 1cm-thick strips
- 1 green capsicum, seeded, thinly sliced
- 1/2 bunch coriander, leaves picked
- 1 tbsp fish sauce
- 2 limes, cut into wedges
Directions
Step 1
Cook the rice following the packet directions.
Step 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the curry paste. Cook, stirring, for 2 mins or until fragrant.
Step 3
Add the coconut milk and stock. Bring to a simmer. Add the chicken, capsicum and snow peas, if desired, and cook for 2-3 mins or until chicken is cooked through. Chop half the coriander leaves and add to the curry. Stir in the fish sauce, sugar and half the bean sprouts, if desired. Squeeze over half the lime wedges. Taste and add more fish sauce, sugar and lime juice, if desired.
Step 4
Top the curry with remaining bean sprouts, and coriander leaves. Serve with the rice and lime wedges.