Thai Green Chicken Curry
Celebrate National Curry Week (8th-14th October) with Thai Taste and Chang Beer for a quick, easy and light alternative to Indian meals.
Recipe uploaded by
1 rating
Member
Leave a comment or rate this recipe
Flag this recipe as inappropriate
Please let us know your name and the reason you find the recipe inappropriate.
Difficulty and servings
Serves 4
Preparation and cooking times
- Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly.
- 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.
- Serve immediately with steamed basmati rice.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2648636/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 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
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
- 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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
29 October 2012
Souradeep rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.