This tasted much better than it looks! Thai green curry is one of my absolute favourites. Only me, my husband & our eldest daughter managed to eat this though, as it is quite spicy. I use a jar of paste, as sourcing the ingredients to make my own would be a challenge in our town! You could change the vegetables to suit your own taste, I just happen to love baby corn & sugar snap peas.
Ingredients
1
tbsp
vegetable or
sunflower oil
1 large courgette cut into slices
75g baby corn cut into chucks
75g sugar snap peas
1
garlic clove
, chopped
1 rounded tbsp or 4 tsp
Thai green curry paste
(you can't fit the tablespoon into some of the jars)
400ml can
coconut milk
2
tsp
Thai fish sauce
1
tsp
caster sugar
450g
boneless skinless chicken
(breasts or thighs), cut into bite-size pieces
1 tsp lime juice
good handful of
basil leaves
boiled
rice
, to serve
In a wok or large frying pan,
heat the oil until very hot, then
drop in the garlic and cook until
golden, this should take only a
few seconds. Don't let it go very
dark or it will spoil the taste.
Spoon in the curry paste and
stir it around for a few seconds
to begin to cook the spices and
release all the flavours. Next,
pour in the coconut milk and let
it come to a bubble.
Stir in the fish sauce and
sugar, then the pieces of
chicken. Turn the heat down to a
simmer and cook, covered, for
about 8 minutes until the
chicken is cooked.
Add the courgette, baby corn & peas, and heat through in the sauce. Sprinkle on lime juice to taste, and scatter the basil leaves to serve.
ha ha - I always end up substituting teaspoons for tablespoons! I love a good thai curry, and I know what you mean about it tasting better than it looks!
ReplyDelete