Quick Thai chicken curry

By admin
14 February 2012

If you want to extend the curry you can replace the coconut cream with coconut milk and add young vegetables at the end of the cooking time.

Serves 3-4.

30 ml (2 T) oil

5 ml (1 t) mustard seeds

4 chicken breasts (skinless and boneless), cut into cubes

30 ml (2 T) Thai green curry paste

1 can (410 g) coconut cream

30 ml (2 T) fish sauce

5 ml (1 t) sugar or honey

salt or soy sauce to taste

45 ml (3 T) chopped spring onions

Heat the oil and fry the mustard seeds until they begin to pop.

Add the chicken and fry for a few seconds.

Add the curry paste and fry until the chicken is almost done.

Add the coconut cream, fish sauce, sugar or honey and salt or soy sauce.

Bring to the boil and simmer for 5-10 minutes.

Add the spring onion and serve on steamed basmati or jasmine rice.

Photo: Misha Miles

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