Thai Green Curry Chicken

Thai Green Curry Chicken

Serves 4

Prepared Thai Green Curry Paste varies in spiciness by brand. Unless you know your brand, start with one tablespoon and increase to taste.

1 tsp oil

Salt

4 small, skinless chicken breasts, thinly sliced

1 tbsp Thai green curry paste, more if you wish

1 can (13 ½ oz) coconut milk

3 oz (100 g) green beans, fresh or frozen, trimmed

1 small zucchini, halved lengthways and sliced on the diagonal

a handful of cilantro leaves (fresh coriander)

  1. Heat a large skillet or sauté pan and add the oil. Cook the chicken, adding salt to taste, for 3 minutes until it starts to brown.
  2. Add the curry paste and stir until fragrant.
  3. Add coconut milk and reduce heat to gentle simmer. Cook for 10 minutes.
  4. Add beans and zucchini. Cook for 3 minutes until crispy-tender.
  5. Remove from heat and season with lime juice to taste. Stir in the cilantro and serve with Basmati Rice.

Source: "BBC Good Food"


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