Thai chicken curry
- 09.03.2017
- 550
Create a delicious Thai green curry in a flash with this easy recipe.
Recipe «Thai chicken curry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp vegetable oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 3cm piece ginger, peeled, grated, 1 tbsp green curry paste , 1kg chicken breast fillets, trimmed, cut into 2cm cubes, 1 tsp Massel chicken style stock powder, 1/3 cup light coconut milk , 2 tbsp fish sauce, 1 large lime, juiced, 1 tbsp brown sugar, 1 cup coriander leaves, 1/2 cup mint leaves, 1 cup steamed jasmine rice, to serve, Lime wedges, to serve.
Ingredients:
- 1 tsp vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3cm piece ginger, peeled, grated
- 1 tbsp green curry paste
- 1kg chicken breast fillets, trimmed, cut into 2cm cubes
- 1 tsp Massel chicken style stock powder
- 1/3 cup light coconut milk
- 2 tbsp fish sauce
- 1 large lime, juiced
- 1 tbsp brown sugar
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 cup steamed jasmine rice, to serve
- Lime wedges, to serve
Instructions
- Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ginger. Cook for 3 minutes or until tender. Stir in curry paste. Cook for 1 minute or until aromatic.
- Add chicken to pan. Stir to coat in curry mixture. Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.
- Combine fish sauce, 2 tablespoons lime juice and sugar in a small bowl. Stir into curry. Roughly chop half the coriander and mint. Stir into curry. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
- Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.