Thai Green Chicken Curry

By Hester

Ingredients

• 500 g Chicken Breasts (cubed)
• 3 Tbsp. Green Curry Paste
• 1 can Coconut Milk
• 150 g Peas (frozen)
• 200 g Snow Peas
• 250 g White Basmati Rice
• 3 Green Onions (chopped)
• 3 cloves Garlic (chopped)
• 1 tap Ginger
• 1 tsp Fish Sauce
• 2 Tbsp Soy Sauce
• 2 stalks Lemon Grass Minced
• 2 Tbsp White Sugar
• 1 Tbsp Canola Oil
• 1 Tbsp Brown Sugar
• 1 Tbsp Kaffir Lime Leaves
• 14 g Cilantro (fresh, chopped)
• Juice of 1 Lime Juice

Preparation

Step 1

Heat the oil in a large frying pan. Add the green curry paste and sugar, and fry over medium high heat for 1 minute.

Add the chicken pieces to the pan and fry for 5 to 10 minutes, until browned all over. Stir in the kaffir lime leaves, coconut milk, fish sauce and lemongrass, and bring to a gentle simmer. Cook for 20 minutes, until thickened slightly, then add the peas and snow peas and cook for a further 2 to 3 minutes. Meanwhile, cook the rice following pkg. instructions.

Remove the lemongreass from the curry and discard, then stir through the coriander and lime juice. Serve with the rice, sprinkled with cilantro, with lime wedges on the side.