Don’t go out for Thai food when you can create your own sensational green chicken curry at home in less time than it would take to drive to the restaurant.
Nutrition
2008 kj Energy
35g Fat Total
16g Saturated Fat
3g Fibre
33g Protein
129mg Cholesterol
1214.2mg Sodium
6g Carbs (sugar)
8g Carbs (total)
Coconut chicken and lime curry
Print RecipeIngredients
- 2 tablespoons peanut oil
- 650g chicken thigh fillets, trimmed, thinly sliced
- 1/4 cup Maesri Thai green curry paste
- 270ml can coconut cream
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 250g cherry tomatoes, halved
- 1 cup coriander leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
- Lime wedges, to serve
Instructions
Step 1
Heat a wok over high heat until hot. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 to 3 minutes or until golden. Remove to a plate. Repeat with remaining oil and chicken.
Step 2
Add curry paste to wok. Stir-fry for 30 seconds or until aromatic. Return chicken and any juices to wok. Add coconut cream, fish sauce, brown sugar and tomatoes. Stir-fry for 2 to 3 minutes or until tomatoes just collapse. Stir through coriander and lime juice. Serve with steamed jasmine rice and lime wedges.
Author: Annette Forrest and Jenny Fanshaw
Image credit: Steve Brown
Publication: Super Food Ideas
