GREEN THAI CHICKEN CURRY
One of the most popular Thai dishes is the green curry. This Green Thai Chicken Curry recipe is no exception. This Thai recipe makes a medium spiced green curry for four people in just 25 minutes. Serve with fresh steam jasmine rice and garnish for that extra authenticity.
INGREDIENTS
500g skinless chicken thigh fillets, cut
2 tablespoons Continental Essential Thai Green Curry Paste
2 tablespoons green peppercorns
1 Continental Stock Pot Chicken Salt Reduced
2 tablespoons brown sugar
1 tablespoons fish sauce
1 cup green beans, sliced
1 cup baby corn, sliced
½ cup bamboo shoots (optional)
DIRECTIONS
Heat 2 tablespoons of oil in a large fry pan and fry chicken in batches until golden brown, remove chicken.
Add curry paste and peppercorns, fry for 1-2 minutes, until fragrant.
Return chicken to pan with 2 cups of water, Continental Stock Pot, sugar, fish sauce, bamboo shoots and vegetables. Simmer gently for 5-10 minutes, or until chicken is cooked. Serve with jasmine rice.
One of the most popular Thai dishes is the green curry. This Green Thai Chicken Curry recipe is no exception. This Thai recipe makes a medium spiced green curry for four people in just 25 minutes. Serve with fresh steam jasmine rice and garnish for that extra authenticity.
INGREDIENTS
500g skinless chicken thigh fillets, cut
2 tablespoons Continental Essential Thai Green Curry Paste
2 tablespoons green peppercorns
1 Continental Stock Pot Chicken Salt Reduced
2 tablespoons brown sugar
1 tablespoons fish sauce
1 cup green beans, sliced
1 cup baby corn, sliced
½ cup bamboo shoots (optional)
DIRECTIONS
Heat 2 tablespoons of oil in a large fry pan and fry chicken in batches until golden brown, remove chicken.
Add curry paste and peppercorns, fry for 1-2 minutes, until fragrant.
Return chicken to pan with 2 cups of water, Continental Stock Pot, sugar, fish sauce, bamboo shoots and vegetables. Simmer gently for 5-10 minutes, or until chicken is cooked. Serve with jasmine rice.
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