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Thai green chicken curry

Thai green chicken curry
serves 4
prep 10 mins cook 10 mins

Ingredients:


1 tbsp olive oil
4 tsp shop-bought Thai red curry paste or green curry paste (use more paste for a spicier sauce)
4 skinless boneless chicken breasts, about 140g (5oz) each, cut into bite-sized pieces
2 tbsp light soy sauce
400ml can coconut milk
175g (6oz) open-cap mushrooms, chopped
6 spring onions, trimmed, with the green part cut into 5mm ( ¼ in) slices
salt and freshly ground black pepper
chopped coriander, to garnish

Prepare Ahead:


Complete up to 24 hours in advance and reheat.

Preparation:


1 - Heat the oil in a large frying pan over a medium heat. Add the curry paste and stir. Add the chicken and stir-fry for 2 minutes, or until lightly browned.

2 - Pour in the soy sauce and coconut milk and bring to the boil, stirring. Lower the heat, stir in the mushrooms and most of the spring onions, and season with salt and pepper to taste, then simmer for about 8 minutes, or until the chicken is tender and cooked through.

3 - Serve hot, garnished with coriander, and the remaining sliced spring onions.

Good with: Boiled or steamed long-grain rice or plain noodles, as a starter or part of a Thai buffet.

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