Thai green curry

AuthorEve
00

A filling dish full of flavour

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Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 Chicken breasts(chopped)
 200 ml Coconut milk
 2 tsp Thai green curry paste
 150 g Mushrooms (sliced)
 ½ Red or green pepper(sliced)
 ½ tsp Dried chilli flakes
 1 Basil leaf & a kaffir lime leaf
 ½ cup Arborio rice
 2 cups Water(boiled)
 1 Onion(chopped)
 2 Garlic cloves(crushed)
 2 tsp Oil
 ½ tsp Sugar
 1 Chicken stock cube

1

Heat a tsp of oil in a pan and add the onion,frying till soft

2

Add the garlic and stir then add the dry rice stirring until it absorbs the flavours

3

Add the stock cube and water.put lid on and simmer gently for 15-20mns appr.

4

In another pan add 1tsp oil and fry the chicken breasts till cooked(10mns appr)

5

Add the mushrooms and fry for a further 5mns

6

Add the curry paste and stir (1 min)

7

Add the coconut milk and the dry ingredients and stir

8

Gently simmer for 10 mins

9

Let both dishes rest off the heat for 5 mns to absorb all the flavours then serve and enjoy

Ingredients

 2 Chicken breasts(chopped)
 200 ml Coconut milk
 2 tsp Thai green curry paste
 150 g Mushrooms (sliced)
 ½ Red or green pepper(sliced)
 ½ tsp Dried chilli flakes
 1 Basil leaf & a kaffir lime leaf
 ½ cup Arborio rice
 2 cups Water(boiled)
 1 Onion(chopped)
 2 Garlic cloves(crushed)
 2 tsp Oil
 ½ tsp Sugar
 1 Chicken stock cube

Directions

1

Heat a tsp of oil in a pan and add the onion,frying till soft

2

Add the garlic and stir then add the dry rice stirring until it absorbs the flavours

3

Add the stock cube and water.put lid on and simmer gently for 15-20mns appr.

4

In another pan add 1tsp oil and fry the chicken breasts till cooked(10mns appr)

5

Add the mushrooms and fry for a further 5mns

6

Add the curry paste and stir (1 min)

7

Add the coconut milk and the dry ingredients and stir

8

Gently simmer for 10 mins

9

Let both dishes rest off the heat for 5 mns to absorb all the flavours then serve and enjoy

Thai green curry

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