Classic Thai Green Curry
Authentic Thai flavours perfectly combined with fresh green vegetables and succulent chicken pieces cooked in a fragrant coconut, ginger & coriander sauce. Perfect with sticky jasmine rice
Try the recipe in the slow cooker for 1-2 hours. Add 150ml water for this method and add the green veg for the last 25 minutes. Use sliced Mangetout or green beans as a replacement for the garden peas, or a mixture of all 3. Just make sure the weight of veg stays the same
Cooking Method
- Place a heavy bottomed pan on a medium to high heat
- Add a splash of oil and the diced chicken to the hot pan
- Brown for about 2 minutes and then add the onion & mushrooms
- Cook for a further 2 minutes and add the tin of coconut milk
- Stir the Thai Green Curry Seasoning into 100ml water and pour into the pan, bring to the boil then reduce heat to a gentle simmer
- Simmer for 10 minutes on a low heat
- Add the peas, sugar snaps & green beans then bring back to the boil for 3 minutes
- Stir in the coriander and serve
Ingredients
- 450g Chicken Breast
- 120g White Onion
- 400ml Coconut Milk
- 100ml Water
- 240g Garden Peas
- 15g Coriander
- 150g Button Mushrooms
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