Thai Green (Chicken) Curry
To make this dish vegan, omit fish sauce and substitute chicken with tofu or sweet potato chunks.
Ingredients:
- 4 chicken breasts cut into 1.5cm chunks
- 2 large onions, chopped; 2 garlic cloves, crushed
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 5 tbsp (approx 143g) Thai green curry paste
- 1 tbsp fish sauce
- 1 tbsp green peppercorns in brine, rinsed and dried (optional)
- Zest and juice of 1 lime, plus extra for garnish
- 1 tbsp cooking oil + 1 tbsp sesame oil
- 1 tbsp dried coriander leaves
- 2 tbsp finely chopped fresh green chillies, seeds removed
- 4 tbsp finely chopped fresh coriander leaves
- Kilombero Rice to serve
Method:
- Heat oil in pan and gently fry onions and garlic, add chicken pieces and dried coriander and continue cooking for 5-10 mins.
- Add the thick coconut milk from the tin plus green curry paste. Cook for 1 minutes stirring frequently.
- Add remainder of coconut milk, lime zest and juice, fish sauce and green peppercorns (if using). Stir until boiling, then simmer on a low heat uncovered for 35-45 mins until the chicken is tender, and the gravy rich and thick.
- Stir in the chopped fresh chillies and coriander and simmer for 5 minutes more.
- Serve with rice. Garnish with lime or lemon wedges and coriander leaves.