Today was a challenge for me as to what I would create for you guys. But ‘She’ had other ideas…She ‘ordered’ one of her favourites, Thai Green Chicken Curry!
Easy to make as the Thai Green curry paste is ready made. Kaffir lime leaves pump up the flavours and aromas of the curry. Green beans are in season and go so well with this dish. Best served with Basmati rice.
Thai Green Chicken Curry
Bring to a boil, Add the potatoes and cook for 5 minutes until tender. Add the beans and cook for further 7 minutes.
on high heat add the oil and heat for a minute. Add the curry paste stir for half a minute.
Add the coconut milk, sugar and the fish sauce and bring to a boil.
Reduce the heat, add the chicken and the Kaffir leaves and simmer for 10 minutes.
Remove the potatoes and the beans from the water and add to the chicken.
Let absorb the flavors for 2 minutes while stirring.
Thai Green Chicken Curry
Servings: 4 People
Ingredients
- 2 Chicken Breasts , about 300 grs each, without the skin, cut to small pieces
- 50 ml Thai Green Curry paste
- 1 can Coconut Milk , about 450 ml, not Light
- 3 Kaffir leaves , dry
- 1 tablespoon Fish sauce
- 2 teaspoons Sugar
- 3 Litres Water
- 200 grs fresh Green Beans , ends cut
- 2 small Potatoes , peeled and cut to small pieces
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- Basmati Rice Press Link for recipe Basmati rice
Instructions
- Place a large sauce pan or wok on high heat add the oil and heat for a minute. Add the curry paste stir for half a minute.
- Add the coconut milk, sugar and the fish sauce and bring to a boil. Reduce the heat, add the chicken and the Kaffir leaves and simmer for 10 minutes.
- In the meantime, place a medium pot on high heat, add the water and bring to a boil, Add the potatoes and cook for 5 minutes until tender. Add the beans and cook for further 7 minutes.
- Remove the potatoes and the beans from the water and add to the chicken. Let absorb the flavours for 2 minutes while stiring and serve with the Basmati rice.
