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Thai green chicken curry

Preparation

10

Cooking

30 - 35 min

Serves

4

Instructions

  • Heat 2 Tbsp (30ml) vegetable oil in a pot and add 1 large chopped onion, 1 large chopped green pepper, 1 Tbsp (15ml) chopped fresh ginger and 1 stick lemon grass chopped and fry for 1 – 2 mins.
  • Add 2 Tbsp (30ml) Thai green curry paste into sauté mix and fry for another min.
  • Add 1 kg cubed chicken breast and coat in curry mix, fry for another 2 – 3 mins.
  • Once chicken is well coated and seared, add 1 can (380g) Nestlé IDEAL Low Fat Evaporated Milk, 100 ml Nestlé Dessert Cream and 300 g courgettes sliced into discs.
  • Cover and simmer for 25 mins (stir every 5 mins).
  • Remove lid and season to taste. Add more curry paste for desired extra heat and salt and pepper to taste.
  • Serve with basmati or long grain rice.
  • Garnish with chopped coriander.