Thai Green Curry Chicken

Thai Green Curry Chicken

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 Whole Star Anise

  • 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

  • 2 Makrut Lime Leaves

  • 1 bunch spring onions, sliced

  • 1 tablespoons lime juice

Key Products
Yellow Mustard Seeds

Product Information

£ 2.00/unit,48g
Turmeric Powder

Product Information

£ 1.75/unit,37g
Ground Coriander

Product Information

£ 1.70/unit,24g
Schwartz packaging

Product Information

£ 2.00/unit,10g
Schwartz packaging

Product Information

£ 2.00/unit,5g

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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