Green curry is eaten throughout Thailand. It is hot because of the small and potent green bird’s eye chillies used to make the paste.
Thai Green Curry Chicken
Servings
2
Heat Level
Prep Time
10 mins
Cook Time
10 mins
Ingredients
- 1 tbsp vegetable oil
- 1/4 jar Blue Dragon Thai Green Curry Paste
- 400ml tin Blue Dragon Coconut Milk
- 2 medium sized chicken breasts, thinly sliced
- 1 red pepper – deseeded and thinly sliced
Instructions
- Heat the oil in a large saucepan and fry the Paste for 4-5 minutes or until oil separates and the paste smells fragrant.
- Add the coconut milk and mix with the paste, stirring well.
- Once the coconut milk is hot, add the chicken and the pepper slices and cook until tender.
- Ensure it is piping hot and serve immediately with steamed rice.
Recipe calls for
Notes
As an alternative to chicken this sauce works well with Shrimp and/or your favourite vegetables.
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