Thai Green Curry
4-6
Serves:Ingredients
8 Tegel Lean & Lite Skinless Thigh Fillets
1 large coriander plant, with roots
1-2 tbsp each: oil, green curry paste
2 stalks lemon grass, chopped or 2 tbsp lemon grass paste
1 1/2 cups coconut cream
1-2 green chillies, seeded and chopped (optional)
1/2 cup basil leaves, coarsely chopped
1 tbsp fish sauce
1 large coriander plant, with roots
1-2 tbsp each: oil, green curry paste
2 stalks lemon grass, chopped or 2 tbsp lemon grass paste
1 1/2 cups coconut cream
1-2 green chillies, seeded and chopped (optional)
1/2 cup basil leaves, coarsely chopped
1 tbsp fish sauce
Method
Cut the chicken into 2.5cm cubes.
Remove the leaves from the coriander and set aside. Finely chop the stalks and roots.
Heat the oil in a wok or saucepan and gently stir-fry the curry paste for 1-2 minutes. Add the lemon grass.
Slowly add 1 cup of the coconut cream, stirring continuously.
Combine the chicken, chillies, coriander roots and stalks and simmer for 20 minutes, adding more coconut cream if needed. Before serving add the basil and coriander leaves and fish sauce. Great served with rice.
Remove the leaves from the coriander and set aside. Finely chop the stalks and roots.
Heat the oil in a wok or saucepan and gently stir-fry the curry paste for 1-2 minutes. Add the lemon grass.
Slowly add 1 cup of the coconut cream, stirring continuously.
Combine the chicken, chillies, coriander roots and stalks and simmer for 20 minutes, adding more coconut cream if needed. Before serving add the basil and coriander leaves and fish sauce. Great served with rice.
