Thai
Thai Green Curry
25Min
Easy
One of the secrets to a great Thai curry is the complex mix of fragrant herbs and spices used. These included lemongrass, galangal, kaffir lime, coriander and fresh green chillies. Not many of us have these products on hand, a great alternative is to use a store bought paste instead. This will ensure you have the right blend, to start.
Ingredients
4
portions
ingredient_quantity
recipe ingredient
2
tbsps
Thai Green Curry Paste
1
( 150 g )
Medium (150g) onion, sliced
400
g
Chicken Breast
3
tsps
Corn Flour
0.5
cup
( 125 ml )
Tap Water
1
Can
( 375 ml )
Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1
tsp
Maggi Fish Sauce
1
cup
( 100 g )
Bean
120
g
( 1 medium )
Zucchini
0.5
cup
( 60 g )
frozen peas
.
Nutrition Value
Energy
268.26 kcal
Carbohydrates
20.78 g
Protein
32.59 g
Fats
5 g
Information per serving
Instruction
25 Minutes
-
Step 1
2 MinHeat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring. -
Step 2
3 MinBlend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil. -
Step 3
3 MinAdd beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.
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