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Thai Green Curry Chicken
Cook Time
30 Minutes
Ingredients
16
Servings
4
Create your own Thai green curry paste for this delicious recipe using Schwartz Makrut Lime Leaves and Whole Star Anise.
Ingredients
4 cm (thumb sized piece) fresh ginger, peeled and crushed
2 teaspoon Garlic Cooking Paste
3 fresh medium green chillies, de seeded
1 bunch coriander leaves
½ teaspoon Yellow Mustard Seeds
½ teaspoon Turmeric Powder
2 teaspoon Ground Coriander
1 tablespoons oil
450 gram (1 pound) boneless, skinless chicken breast, cubed
400 gram tin coconut milk
1 tablespoons Thai fish sauce
½ teaspoon caster sugar
1 bunch spring onions, sliced
1 tablespoons lime juice
Key Products
Instructions
- 1 Place the ginger, Garlic, chillies, coriander leaf and Sea Salt into a food processor and blend to a paste with a little water.
- 2 Heat a large pan and add the Mustard Seed, Turmeric, Coriander Ground and Star Anise Whole and dry roast for around 30 seconds. Remove from the pan and leave to cool.
- 3 Add the oil to the pan and heat. Add the chicken and fry over a medium heat for 3-4 minutes or until sealed on all sides, do not brown.
- 4 Add the paste and fry with the chicken for 1-2 minutes. Return the roasted spices to the pan with the coconut milk, Thai fish sauce, sugar, Makrut Lime Leaves and simmer uncovered over a medium heat for 8-10 minutes, stirring frequently until the sauce begins to thicken.
- 5 Add the spring onions and lime juice and cook for a further 2 minutes. Serve with Thai sticky rice.
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