Delishuss Blog

This is my own version of Thai Green Curry, I think it’s great but sure I would J

Serves 4

Ingredients

3 Chicken Breasts

150g of potatoes

2 tablespoons of green curry paste (I like to mix 1 tblsp with regular curry paste and 1 green curry paste)

1 tin of light coconut milk

1 green chilli

50g of broccoli

1 large onion

2 cloves of garlic

2 tablespoons of chutney (mango preferably)

50 g of sugar snap peas

1 stock cube

100ml of boiling water

Instructions

1. Peel and dice the potatoes and boil for 15 mins. At the last 5 mins of cooking time, add in the broccoli and sugar snap peas and boil for the remaining time.
2. Meanwhile chop the chicken, onion and garlic and chilli.
3. Fry the chicken in a large fry pan until turning brown, add in the onion, garlic and chilli and fry for a further 2-3 minutes.
4. Add in the boiled vegetables and add stir in the curry paste and cook for 2 minutes.
5. Dissolve the stock cube in the boiling water and add to the pan.
6. Pour in the coconut milk and stir. Add the chutney and stir.
7. Simmer for 40 minutes.

Serve with Basmati rice. You could add some coriander seeds to the rice during cooking to give it a nice flavour.