Thai Green Curry
Easy
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One of the secrets to a great Thai curry is the complex mix of fragrant herbs and spices used. These included lemongrass, galangal, kaffir lime, coriander and fresh green chillies. Not many of us have these products on hand, a great alternative is to use a store bought paste instead. This will ensure you have the right blend, to start.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Thai Green Curry Paste
2
tbsps
Medium (150g) onion, sliced
1
( 150 g )
Chicken breast, cut into strips
400
g
Corn Flour
3
tsps
Extra Water
0.5
cup
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1
Can
( 375 ml )
Maggi Fish Sauce
1
tsp
Green Beans
1
cup
( 100 g )
Zucchini
120
g
( 1 medium )
frozen peas
0.5
cup
( 60 g )
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
20.78 g
Energy
268.26 kcal
Fats
5 g
Protein
32.59 g
Nutrition Table Footer
2 min
3 min
3 min
Recipe steps
8 min
Step 1
Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.
Recipe steps
8 min
Step 2
Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.
Recipe steps
8 min
Step 3
Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.
Jason