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Thai green chicken curry
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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.
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
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.
Typical values per serving:
This recipe was first published in April 2013.