Recipes - Thai

Chicken Green Curry
Thai Chicken green curry Recipe


Green curry is a variety of curry in Thai cuisine. Green curries tend to be just as spicy as red curries or hotter. The green colour is derived from the green chillies used in the paste.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

500g chicken fillet (cut into bite size)
400ml TCC Coconut Milk
½ jar Valcom Green Curry Paste
½ cup water
4 tbsp oil
2 tbsp Squid Fish Sauce
1 tbsp sugar
2 cups eggplant (cubed)
2 tbsp Valcom Kaffir Lime Leaves
2 cups basil leaves
red chilli (for garnish)




Steps:
  1. Stir-fry green curry paste with oil over low heat until fragrant. Add a little coconut milk if too dry.
  2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
  3. Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
  4. Serve with rice.

Hint: For a quick and easy meal, simply add meat into a can of Valcom Green Curry for 2 serves.


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Chicken Green Curry

Chicken Green Curry

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Green curry is a variety of curry in Thai cuisine. Green curries tend to be just as spicy as red curries or hotter. The green colour is derived from the green chillies used in the paste.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

500g chicken fillet (cut into bite size)
400ml TCC Coconut Milk
½ jar Valcom Green Curry Paste
½ cup water
4 tbsp oil
2 tbsp Squid Fish Sauce
1 tbsp sugar
2 cups eggplant (cubed)
2 tbsp Valcom Kaffir Lime Leaves
2 cups basil leaves
red chilli (for garnish)

Instructions
  1. Stir-fry green curry paste with oil over low heat until fragrant. Add a little coconut milk if too dry.
  2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
  3. Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
  4. Serve with rice.

Hint: For a quick and easy meal, simply add meat into a can of Valcom Green Curry for 2 serves.

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