Monday, September 11, 2006
Green Thai chicken curry
500g chicken breasts cubed (skin removed)
Garlic and ginger.
Herbs and spices.
Tin Thai green curry mixture (Check coconut cream is part of the ingredients otherwise purchase separately)
2 Tbsps fish sauce
1 Tbsp soy sauce
Brown chicken, onion, ginger, garlic and spices in a frying pan.
Add herbs and stir through
Add fish and soy sauce and stir through
Quickly soak the vegetables in boiling water, then drain and add the vegetables.
Add the green curry mixture (and coconut milk if required) and bring back to boil.
Simmer for 20 minutes.
Serve over rice.