Thai Green Chicken Curry
Ros: A light but warming curry for a cold winter's night! This recipe comes from the Clevedon recipe book. It's handy for feeding a crowd with only a little chicken. (Very loaves and fishes.)
Ingredients
1. Place the finely sliced chicken in a wok and cook gently.
2. Add the curry paste, fish sauce, chicken stock and coconut milk.
3. Cook gently until the chicken is thoroughly cooked.
4. Add the finely sliced red pepper a minute before serving.
5. Serve over rice with a salad or vegetables if desired.
Variations
The following additional vegetables can be added: green beans, broccoli, cauliflower, tinned baby corn, bamboo shoots.
More or less curry paste can be added according to taste.
Ingredients
- 500g finely sliced chicken
- 1 heaped tsp Green Curry Paste
- 1 tsp fish sauce
- 1 tsp chicken stock powder
- 250 ml coconut milk
- 1/2 red pepper
1. Place the finely sliced chicken in a wok and cook gently.
2. Add the curry paste, fish sauce, chicken stock and coconut milk.
3. Cook gently until the chicken is thoroughly cooked.
4. Add the finely sliced red pepper a minute before serving.
5. Serve over rice with a salad or vegetables if desired.
Variations
The following additional vegetables can be added: green beans, broccoli, cauliflower, tinned baby corn, bamboo shoots.
More or less curry paste can be added according to taste.
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