| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Jude3 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 700 |
g |
Diced chicken or chicken thigh fillets; diced |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 2 |
tb |
Thai green curry paste; (2 to 3) |
| 1 |
|
400 gram can coconut cream |
| 1 |
ts |
Brown sugar |
| 100 |
g |
Small; washed potatoes, |
|
|
; diced chunky |
| 300 |
g |
Frozen peas |
| 4 |
tb |
Fresh coriander or 2 tsp dried coriander |
|
|
Juice and zest of 1/2 lime or lemon |
|
|
Salt and ground black pepper |
|
|
Spring onion; sliced to garnish |
|
|
Cooked white or brown rice to serve; or Thai fried |
|
|
; noodles |
INSTRUCTIONS
Heat oil in a saut. pan. Add chicken and cook quickly over a high heat
until lightly browned.
Add chilli, curry paste, coconut milk and sugar. Bring to the boil, simmer
for 3-4 minutes.
Add potatoes and peas, cover and simmer for 10-12 minutes until potatoes
are tender.
Add coriander, lime juice and season to taste.
Place the rice or noodles into serving bowls, top with the Thai green curry
and a sprinkle of spring onion.
Serve with crusty bread.
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