Chicken Green Curry
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Yields: 4
Instructions
Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook for 5-6 minutes, until browned. Add the green curry paste and coconut milk and bring to a gentle simmer. Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through. Stir through the basil leaves, finish with a squeeze of lime and serve with rice.
Ingredients
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Olive oil Notes: 1 tbsp
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boneless Notes: 500 g, 1 lb 2 oz, skinless chicken thighs, cut into bite-sized pieces
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green curry paste Notes: 2 tbsp
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coconut milk Notes: 270 ml, 9 fl oz
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brown sugar Notes: 1 tbsp
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fish sauce Notes: 1 tbsp
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vegetables of choice Notes: 2 cups, 300 g, zucchini/courgette, cherry tomatoes and sugar snap peas pictured
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1⁄4 cup Thai basil leaves Notes: 10 g, optional
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Lime wedges Notes: to serve
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Steamed jasmine rice Notes: to serve