Thai Green Chicken Curry
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Thai Green Chicken Curry

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Serves 4

Celebrate National Curry Week (8th-14th October) with Thai Taste and Chang Beer for a quick, easy and light alternative to Indian meals.

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  • 2 tsp Thai Taste Rice Bran Oil
  • 450g boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp Thai Taste Green Curry Paste
  • 200ml chicken stock
  • 200ml Thai Taste Coconut Milk
  • 2 tsp Thai Taste Fish Sauce
  • 1 tsp Thai Taste Palm Sugar
  • 1 tsp Thai Taste Kaffir Lime Leaves
  • One third x 210g jar Thai Taste Pea Aubergines, drained
  • 125g small broccoli florets
  • 125g baby sweetcorn, halved
  • 125g mange tout, halved
  • 2 tsp Thai Taste Thai Basil leaves


    1. Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly.
    2. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
    3. Serve immediately with steamed basmati rice.

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