Why not try this easy and quick dish with all the flavours from South East Asia! This Thai green curry is bursting with flavour and is a healthy fakeaway option!
Ingredients
Basmati Rice 60 g
Rapeseed Oil 40 ml
Red Peppers 80 g
Green Peppers 80 g
Chicken 130 g
Green Curry Paste 4 g
Coconut Milk 150 g
Thai Fish Sauce 5 g
Sugar 4 g
Coriander Leaves 10 g
Lime 10 g
Instructions
1. Cook the rice by boiling up to two-part water to one-part grain. Reduce to a simmer, part-cover for approx. 15 minutes until the water has been absorbed.
2. In another pot add the rapeseed oil and fry the sliced red and green peppers at a high heat until they begin to brown. Add the chicken and curry paste and fry for five minutes.
3. Add the coconut milk, fish sauce and sugar. Bring to a boil without a lid and cook for a minimum of ten minutes to ensure that the chicken is cooked through.
4. Finish by adding the coriander leaves to the chicken and serve with a wedge of lime.