Thai green chicken curry

Thai green chicken curry

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
150ml tinned coconut cream
3 teaspoons thai green curry paste
2 skinless chicken breast fillets, thinly sliced
1 tablespoon grated palm sugar
2 tablespoons fish sauce
400ml tinned coconut milk
200g baby bok choy
1/2 red capsicum, thinly sliced
1 small handful coriander leaves

Method

  1. Heat a medium-sized saucepan over medium–high heat. Add the coconut cream and cook for 5 minutes, or until it separates and the oil floats on the surface.
  2. Add the curry paste and cook for 5 minutes, or until fragrant, stirring constantly. Add the chicken and cook for 3–4 minutes.
  3. Add the palm sugar and cook briefly before adding the fish sauce and coconut milk. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  4. Add the bok choy and capsicum and cook for 3–4 minutes. Add coriander leaves and serve with steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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