SERVES: 4
INGREDIENTS
2 tsp. vegetable oil
400 g skinless boneless chicken breast, cut into bite-size pieces
3 spring onions, sliced diagonally
1/2 red pepper, thinly sliced into strips
1 garlic clove, crushed
Small handful Thai basil leaves, ripped
50 g Thai green curry paste (about 4 tbsp)
400 ml chicken stock
160 ml can coconut cream
1 tsp. fish sauce
175 g baby sweetcorn, sliced in thirds diagonally
225 g tin bamboo shoots, thoroughly drained
100 g mangetout, sliced in half diagonally
Small handful Thai basil leaves, ripped, and lime wedges, to serve
DIRECTIONS
- Heat the oil in a large pan on high and brown chicken all over.
- Lower the heat to medium and add red pepper, spring onion, garlic and basil and cook, stirring occasionally for 5 mins.
- Add the paste and cook for 2 mins.
- Add the stock, coconut cream and fish sauce and bring to the boil.
- Lower the heat to medium, add the sweetcorn and bamboo and simmer for 5 mins.
- Add the mangetout and cook for a further 3 mins.
- Serve with boiled rice, some torn Thai basil leaves and a wedge of lime.
https://www.delish.com/uk/cooking/recipes/a31011824/thai-green-curry/