12c thai green chicken curry
DESCRIPTION
TRANSCRIPT
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Thai green chicken curry
Session: 12
Photo of final recipe here
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www.licencetocook.org.uk
Ingredients
2 x 5ml oil3 spring onions1 clove of garlic80g sugar snap peas1 small chicken breast2 x 15ml green curry paste200ml coconut milk (reduced fat)½ limeSmall bunch of coriander
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Equipment
Chopping boardsKnivesGarlic pressFrying panWeighing scalesWooden spoonCan openerJuicer
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Method
1. Prepare the vegetables:
• slice the spring onions;
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cut sugar snap peas in half;
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crush the garlic.
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2. Cut the chicken into small chunks.
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3. Fry the spring onions, garlic and chicken in the oil for 3 - 4 minutes.
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4. When the chicken has turned ‘white’, stir in the green curry paste, followed by the sugar snap peas.
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5. Add the coconut milk and simmer for 15 minutes.
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6. Squeeze the lime and pour over the curry.
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7. Tear the coriander and add to the curry.
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8. Serve.
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Photo of final recipe on this page
© Crown copyright 2008
www.licencetocook.org.uk
Top tips
• Use a range of different vegetables, such as broccoli, spinach or courgette.
• Use frozen vegetables, like peas, runner beans or soy beans.
• Serve with rice – why not go for a mix of white, brown and/or wild?
© Crown copyright 2008
www.licencetocook.org.uk
www.licencetocook.org.uk