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Fragrant Thai green chicken curry
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For the chicken:
2 x 500g packs essential Waitrose Fresh British Chicken Breast Fillets, cut into 3cm cubes
4 tbsp Cooks’ Ingredients Thai Green Curry Paste
For the curry sauce:
1 tsp toasted sesame oil
1 tsp olive oil
1 large red onion, finely chopped
2cm piece fresh root ginger, peeled and finely grated
6 tbsp Cooks’ Ingredients Thai Green Curry Paste, to taste
½ x 100g jar Cooks’ Ingredients Tamarind Paste
2 x 400ml cans essential Waitrose Coconut Milk
3 Bart Lime Leaves
2 fresh lemon grass stalks, bruised
1 tbsp soy sauce
3 tbsp Thai Taste Fish Sauce
1 tbsp sweet chilli sauce
250g baby corn, halved lengthways
75g frozen peas
2 x 200g packs trimmed mangetout
300g bag essential Waitrose Beansprouts
18g pack fresh coriander, roughly chopped
1 bunch essential Waitrose Salad Onions, thinly sliced diagonally
1. In a bowl, mix the chicken pieces with 4 tbsp of the Thai green curry paste. Cover and chill for at least 15 minutes.
2. To make the sauce heat the oils in a large frying pan, then fry the onion on a medium heat for 3 minutes. Add the ginger and fry for 3-5 minutes or until the onion is soft.
3. Stir in the curry paste to taste and cook for 5 minutes. Add the chicken and fry for 5 minutes. Put the tamarind in a jug with 150ml boiling water. Stir until dissolved. Add to the pan with the coconut milk, lime leaves and lemon grass and bring to a simmer. Don’t boil.
4. Simmer for 15 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat. Add the soy, fish and chilli sauces, the corn and peas. Cook for 5 more minutes until the corn has softened.
5. Add the mangetout, cook for 2 minutes, then add the beansprouts and simmer for 3 minutes until piping hot. The vegetables should still be slightly crisp.
6. Remove from the heat and discard the lemon grass. Don’t cover the pan to keep warm because the vegetables will lose their colour. Transfer to a warmed bowl, sprinklewith the coriander and salad onions and serve immediately.
Typical values per serving:
This recipe was first published in September 2014.