Green curry

By Drum Digital
18 July 2016

Tonight’s supper is easy to prepare and full of flavour

By Hope Malau 

Serves: 6

Preparation: 5 min

Cooking: 25 min

2 x 400 ml cans coconut milk

30 ml (2 T) green curry paste

300 ml chicken stock, hot

5 cm piece of ginger, sliced

4 skinless chicken breasts, cubed

125 ml (½ c) peas

handful of basil leaves

juice of 1 lime

30 ml (2 T) fish sauce

  1. Heat the coconut milk in a saucepan over medium heat. Add the curry paste and stir for 3 minutes.
  2. Add the hot stock, ginger and chicken cubes and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.
  3. Stir in the peas, basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls. Serve with rice of your choice.

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