Thai green chicken curry Recipe

Australia naturally likes Thai food. It may be the weather, but our laid-back lifestyle suits shared plates, fresh ingredients, and easy-to-prepare recipes.   

It all comes down to green chicken curry. Everyone should make their own curry paste, but now we can use fantastic store versions to make this real dish in 30 minutes.  

INGREDIENTS 300g SunRice Long Grain Jasmine Rice 2 tablespoons Alfa One Rice Bran Oil 1 thinly wedged brown onion 1/2 Valcom Authentic Thai Green Curry Paste (210g) 400ml coconut milk Chicken stock, 300ml 450g Coles RSPCA-approved chicken breast fillets, 1cm strips

1 seeded, finely sliced green capsicum 100g optionally trimmed snow peas 1/2 bunch coriander, leaves plucked 1 tbsp fish sauce 1 tablespoon brown sugar 1 cup (65g) optional bean sprouts 2 wedged limes Cook rice as directed on the packet.  

Meanwhile, heat oil in a big pan on medium-high. Stir in the onion for 2 minutes to soften. Add curry paste. Stir for 2 minutes until aromatic.  

Pour in coconut milk and stock. Simmer. If preferred, add chicken, capsicum, and snow peas and simmer for 2-3 minutes until chicken is done.  

Add half the chopped coriander to the curry. Add fish sauce, sugar, and half the bean sprouts if preferred. Oversqueeze half the lime wedges. Fish sauce, sugar, and lime juice can be added to taste.  

Sprinkle remaining bean sprouts and coriander over curry. Serve rice and lime wedges.  

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