Chicken Green Curry
Recipe Serves 4 people
Ingredients
- 1 tbsp oil, olive extra virgin
- 3 tbsp curry paste, green GF if required
- 600 g chicken, breast skin removed, diced into 2 cm pieces
- 1 cup coconut milk, canned
- 1 cup stock, chicken GF if required
- 1 chilli, red, large finely sliced
- ½ tbsp fish sauce GF if required
- 1 tsp sugar, brown
- 1 lime juiced
- 2 carrot sliced into 3 cm pieces
- 2 cup beans, green cut into half
- 1 cup sugar snap peas
- 1 broccoli cut into florets
- 300 g natural yoghurt to serve
Instructions
- Heat the oil in a large wok or frypan. Add the curry paste and stir over medium-hight heat until it becomes fragrant.
- Add the chicken pieces and cook for 3-5 minutes until almost cooked through. Add the coconut milk, chicken stock, fish sauce, chilli and lime juice and bring to the boil.
- Add the vegetables and simmer over low heat for 10 minutes, stirring occasionally. Don’t cook for too long so the vegetables keep a little bit of their crunch.
- Divide into bowls and serve with a generous dollop of natural yoghurt. Can be eaten with or without rice depending on your preference.
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