Thai Green Chicken Curry

27 Nov

I love all types of curry. A good curry is always full of flavor and has a brilliant ability to warm you through on a cold winters day. This is a very mild curry that has a sweet and zesty flavor. It is a great curry to serve to someone who is skeptical about trying curry as an introduction. It is also a good dish to make in bulk and freeze the leftovers or to serve to guests as you can have it made earlier in the day and then just heated up when your ready to serve.

Thai Green Chicken Curry (Serves 3-4)

1 onion, diced

2 red peppers, sliced

1tbsp rapeseed oil

2tbsp Thai green curry paste

4 chicken breasts, sliced

1 x 400ml can light coconut milk

1tsp dark brown sugar

2tsp fish sauce

1 lime, zest and juice

1/2tsp dried coriander

  • Heat the oil in a deep frying pan and fry the onion and pepper for 2-3mins until softened. Add the Thai green curry paste and cook for a further 1-2mins.
  • Add the chicken and cook for 3mins.
  • Pour in the coconut milk, dark brown sugar, fish sauce and lime zest. Bring to the boil then turn the heat down to low and simmer for 15-20mins until the chicken is cooked through.
  • When you are ready to serve, stir through the lime juice and dried coriander and serve with steamed brown rice and vegetables.
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