Curry

• Thai Green Chicken Curry
Serves 4

You will need:

• 1 tbsp Thai Taste Rice Bran Oil or sunflower oil
• 400ml Thai Taste Coconut Milk
• 60g Thai Taste Green Curry Paste (or more for a hotter curry!)
• 400g chicken breasts, diced
• 1 tsp Thai Taste Fish Sauce
• 1 tsp Thai Taste Palm Sugar
• 6-8 baby sweet corn, halved
• 210g jar Thai Taste Pea Aubergines

Tip:

For an even better flavour, use chicken thighs or legs.

Why not substitute chicken with prawns or chopped vegetables for an equally delicious Thai Green Curry.

Instructions

  1. Heat the oil in a wok or deep frying pan and add 1 tbsp of coconut milk.
  2. Add Thai Taste Green Curry Paste and mix until the aromas are released (3 mins).
  3. Add the chicken and stir to coat meat with the paste (3 mins).
  4. Stir in the fish sauce, palm sugar and remaining coconut milk and simmer until chicken is cooked (approx 5 mins).
  5. Add baby sweet corn and Thai Taste Pea Aubergines and continue to simmer for a further 2 mins.

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