Monday, 17 June 2013

Thai chicken and vegetable curry recipe

It's Monday so it's left-overs in this house - and lots of chicken that is far too good for the cat. So I am making a Thai chicken curry which is easy to do and really authentic and is one of my favourite chicken recipes. All you need is chicken, a variety of vegetables and the following -

2 tablespoons thai green curry paste (I am using Marks and Spencer)
1 tablespoon thai fish sauce
juice and zest of a fresh lime
4 thai lime leaves (dried)
200g chicken stock
1 tablespoon soy sauce
1 tin reduced fat coconut milk

Stir fry the vegetables in a little oil (I used walnut but sesame is great too). Add the thai green curry paste and stir fry. Add stock and all the above ingredients and drop in the left-over chicken. Slowly cook for around half an hour until the vegetables are cooked. Serve with Jasmine thai rice.

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