Tuesday, 26 June 2012
Thai Green Chicken Curry
1 tbsp vegetable or sunflower oil
1 large courgette cut into slices
75g baby corn cut into chucks
75g sugar snap peas
1 garlic clove , chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
1 tsp lime juice
good handful of basil leaves
boiled rice , to serve
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Add the courgette, baby corn & peas, and heat through in the sauce. Sprinkle on lime juice to taste, and scatter the basil leaves to serve.