Thai Green Chicken Curry

Thai Green Chicken Curry

Hi everyone, hope you had a chance to make the Thai Green Curry Paste I posted a couple of days ago because here is the curry.

It’s so simple to make because you done most of the work when you made the paste.

For 2 Gorgeous servings you will need;

15 Ml – Groundnut oil

100 Gm - Thai Green Curry Paste

2 teaspoons – Soft Brown Sugar

2 – Chicken breasts (skinned and cut into strips)

150 Ml - Coconut Milk

100 Ml – Chicken Stock

2 teaspoons – Thai Fish Sauce

2 teaspoons – Fresh Coriander (finely chopped)

Heat the oil in a wok or pan and add the chicken, cook on a medium heat for 3 or 4 minutes then remove the chicken with a slotted spoon and set aside.

Add the sugar and half the Thai Green Curry Paste and cook for 1 minute.

Now put back the chicken and stir to coat with the paste.

                                                                                                                                                              

Pour in the coconut milk, chicken stock and fish sauce and simmer for 30 minutes.

After about 20 minutes taste and add more Thai Green Curry Paste if  needed, then stir in the coriander, when the 30 minutes is up you are done.

Allow to cool a little, then serve with a rice of your choice.

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The Artist Tony Rose