Thai Green Curry Plus
Quick and easy Thai green curry but with some extra ingredients for a deeper flavour
Ingredients
- 15 ml Rapeseed Oil
- 400 g Chicken Thighs de-skinned and boned, coarsely diced
- 1 Jar Thai Green Curry Sauce 340g
- 5 ml Thai Fish Sauce
- 2 Red Birds Eye Chillies halved lengthways
- 200 ml Coconut Milk optional , to thin
Instructions
- Heat the oil in a frying pan or wok. Once the oil is hot add the diced chicken breast.
- Pan fry the chicken for 5 minutes stirring regularly.
- Add the halved chillies and continue frying for 2 minutes stirring regularly.
- Stir in the jar of sauce and bring to the boil. Reduce the heat, add the fish sauce and simmer for 5 minutes.
- Thin the sauce with coconut milk to your liking and allow it to warm through for a minute.
- Serve with jasmine rice and prawn crackers
Notes
I like my Thai curries hot with plenty of chilli. Use more or less chillies depending on how much heat you like. De-seeding the chillies will also reduce the heat.