MAESRI CURRY PASTES 114G

(ea)

- Just add coconut milk, meat and vegetables for a fragrant and tasty Thai curry

Thai Green Chicken Curry Recipe

Thai Green Chicken Curry Recipe
Serves 4
Ingredients
- 1 tablespoon Pure Vita vegetable oil
- 1/2 x 114g can Maesri green curry paste
- 700g Broad Oak Farms chicken breast fillets, thinly sliced
- 500ml Kara coconut cream
- 3 kaffir lime leaves
- 3 tablespoons of Squid Brand fish sauce
- 1 teaspoon of Cock Brand palm sugar, grated
- 100g Market Fare frozen peas
- 200g fresh snow peas
- 1 teaspoon Pantai chilli paste (optional)
- 1 red chilli, sliced diagonally (optional)
- 2 1/2 cups Lion jasmine rice Directions 
- Cook rice to packet instructions.
- Heat oil in a wok over high heat. Add curry paste. Stir for 1 minute or until fragrant.
- Add chicken and stir fry for 2 minutes.
- Add coconut cream, lime leaves, fish sauce and sugar. Stir to combine. Cook for 7 minutes or until chicken is cooked through.
- Reduce heat to medium. Add peas, snow peas and chilli paste. Cook, stirring for 2 minutes or until heated through.
- Serve with rice and garnish with chilli (if using).