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    Thai green chicken curry

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    Thai green chicken curry

     

    Fragrant and easy to make, this Thai favourite has got the kick of a traditional green curry and will provide you with a hearty portion of veg.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    700ml Cooks’ Ingredients chicken stock
    400g essential Waitrose British chicken breast chunks
    500g Waitrose miniature new potatoes, halved
    3 tbsp Cooks’ Ingredients Thai green curry paste
    2 Cooks’ Ingredients kaffir lime leaves
    1 large aubergine, cut into cubes
    50g sachet Bart creamed coconut
    225g Waitrose trimmed sugar snap peas, cut in half lengthwise
    150g Cooks’ Ingredients bamboo shoots, drained
    Handful fresh basil leaves
    200g jasmine rice, steamed, to serve
    1 lime, cut into wedges, to serve

    Method

    1. Pour the stock into the pan and add the chicken, potatoes, curry paste and lime leaves. Bring to the boil and simmer for 20-25 minutes, until the vegetables and chicken are cooked through.

    2. Add the aubergine and simmer for 5-8 minutes, until cooked.

    3. Meanwhile, place the unopened sachet of creamed coconut in a bowl. Cover with water and set aside for 5 minutes until melted.

    4. Add the creamed coconut, sugar snaps and bamboo shoots to the pan and stir well to combine. Simmer for a further 3-5 minutes, then stir in the basil leaves. Serve with the rice and lime wedges.

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