Simple Asian Scented Thai Green Chicken Curry

Lots of dish options exist with this; Thai curry is one of our favourites
  • Place bag unopened into warm water for 1-2 minutes to soften the chicken fat/juices.
  • Carefully remove chicken breast (keep for another time or remove spices/herbs, its up to you). Discard fat/juices left in bag.
  • Heat a pan with a little vegetable or coconut oil until hot, add some sliced shallots (the long banana type are great) and cook with little colour.
  • Add a dessertspoon of Thai green curry paste (make your own if you’re feeling adventurous) fry with the shallots for a couple of minutes.
  • Add two cans coconut milk, a pinch of ground turmeric and cook until the milk has simmered for several minutes.
  • Add a cup of water, teaspoon of fish sauce then a dessertspoon of cane sugar and dash of salt and a couple of teaspoons of chicken stock.
  • Then add chopped fine green beans, bamboo shoots, and Thai basil- we like a good generous handful.
  • Cook for 2 minutes and then thicken with corn flour (mixed with a little water) only a little though. If seasoning needs adjusting just add more fish sauce or sugar.
  • At the last moment slice the Asian scented chicken breast into long strips and add gently into the soup mix carefully and serve with Thai Jasmine rice.
  • Now grab your glass, Thai people don’t say ‘cheers’ when having a drink, they say ‘good luck’ which translates to ‘Chohk Dee.’