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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you increase veggies it will serve five, I also add 1-2 carrots (julienne) - leave out the chicken and use veg stock if you want vegetarian - it's great! I made my own green curry paste (found on Recipezaar). Ingredients:
2 tablespoons oil (i use sesame or peanut + canola) |
1 onion, chopped |
1 tablespoon chopped fresh ginger |
1 tablespoon chopped chili (don't mince) |
1 garlic clove, minced |
500 g chicken thigh fillets, sliced (i've used breast) |
2 tablespoons green curry paste |
1 cup vegetable stock or 1 cup chicken stock |
1 cup coconut milk |
50 g sugar snap peas (i usually use 200g) |
50 g baby corn, halved lengthwise (again, i use the whole can) |
1/4 cup coriander leaves, fresh (+ garnish) |
1/2 lime, juice of |
Directions:
1. heat oil in large frying pan or wok.
2. Sauté onion, ginger, chili and garlic until onion is tender.
3. Add chicken.
4. Cook, stirring for 2-3 minutes.
5. Blend in green curry paste.
6. Cook 1 minute. Pour in stock and coconut milk.
7. Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
8. Add vegetables, coriander and juice.
9. Simmer further 2 minutes.
10. Serve immediately with rice.
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