Thai green chicken curry
25 min4 servings
A fragrant coconut curry with tender chicken and green curry paste, simmered until the chicken is cooked through.
| 15 ml vegetable oil | Simmer oil & curry paste, medium-low | Add chicken & peas, sauté 2 min | Add coconut milk, simmer 15 min until chicken cooked | Season with fish sauce & sugar to taste | Plate over rice, garnish with lime, coriander & chilli |
| 90 g Woolworths Thai green curry paste | |||||
| 400 g free-range skinless chicken breast fillets, cubed | |||||
| 80 g sugar snap peas, sliced diagonally | |||||
| 400 ml coconut milk | |||||
| 1 tablespoon fish sauce, to taste | |||||
| 1 tablespoon sugar or honey, to taste | |||||
| 1 portion jasmine rice, steamed, to serve | |||||
| lime, to serve | |||||
| fresh coriander, to serve | |||||
| fresh chilli, chopped (optional) |
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