Garlic, Green Chilli, Onion, Lemongrass, Salt, Black Galangal, Galangal, Kaffir Lime Peel, Spices
Preparation & Storage
- Recipe: Serves 4You will need:400g diced chicken breasts60g Thai Taste Green Curry Paste (use more for a hotter curry)1 tbsp Thai Taste Rice Bran Oil or sunflower oil400ml tin Thai Taste Coconut Milk1 tsp Thai Taste Palm Sugar1 tsp Thai Taste Fish Sauce6-8 halved baby sweetcorn1 jar Thai Taste Pea Aubergines1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk.2. Add Thai Taste green curry paste and mix until the aromas are released (3 mins).3. Add the diced chicken, stirring to coat the meat with the paste (about 3 mins).4. Stir in the fish sauce, palm sugar, the rest of the coconut milk and simmer until the meat is cooked (about 5 mins). The sauce should not be too thick.5. Add the pea aubergines and baby sweetcorn and continue to simmer for a further 2 mins.You can add chopped coriander and sliced green chillies to finish off the dish. Serve with Thai Taste Sticky Rice.Tips: Use chicken thighs or legs for an even better flavour.Substitute chicken with chopped vegetables or prawns.
Store in a cool dry place. Once opened, keep refrigerated and use within 1 month or keep frozen for up to 6 months.