Thai chicken and prawn green curry

By admin
14 August 2013

YOU reader Sue Steenkamp’s winning recipe is quick and delicious.

Serves 4-6

Preparation time: 5 min

Cooking time: 15 min 

30 ml (2 T) olive oil

50 g Thai green curry paste

1 red chilli, chopped

500 g chicken fillets, cubed

1 large red pepper, sliced

1 can (400 ml) coconut milk

30 ml (2 T) fish sauce

500 g shelled prawns

a few fresh basil leaves

250 ml (1 c) jasmine rice, cooked

1 spring onion or chilli, chopped

1 Heat the oil in a large wok, add the curry paste and chillies and stir-fry for a minute.

2 Add the chicken cubes and stir-fry until the chicken is sealed, about 5 minutes.

3 When the chicken is brown, add the red pepper, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes.

4 Stir in the prawns and simmer for 1 minute, add the basil and remove the wok from the heat.

5 Serve with the rice and spring onion or chilli.

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