Tuesday, October 2, 2012

Allergy free Thai chicken and potato green curry recipe

  • Olive oil for cooking
  • 2 tbs green curry paste
  • 400ml coconut milk
  • 1 double chicken breast, cut into 3cm pieces
  • 350g potatoes, peeled, cut into 2cm pieces
  • 4 fresh kaffir lime leaves
  • 2-3 basil leaves
  • 1 red chilli pepper (optional)
  • Handful of green beans, snow peas or asparagus, chopped
  • 3 tsp fish sauce or a tsp of salt
  • 1 tsp finely chopped palm sugar or brown sugar

  • Heat a tbsp of olive oil in a wok over medium heat until just smoking.
  • Add the green curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add the coconut milk and stir until well combined.
  • Add the chicken, potatoes, lime leaves, basil leaves and chilli to the wok and bring to the boil over a high heat.
  • Reduce the heat to medium and cook, uncovered, stirring occasionally, for 8 minutes or until the chicken is almost cooked through.
  • Add the green beans, peas or asparagus and cook for a further 2-3 minutes.
  • Remove from the heat and stir in the fish sauce and sugar.

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