Thai Green Chicken And Vegetable Curry

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This is a classic green curry but, using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the pouch or vary the vegetables as you like. Serve simply with rice.

Ingredients

1 pack of The Spice Tailor Thai Green Curry
1 tsp of vegetable oil
3 chicken thigh fillets (250-280g), diced
100g tender-stem broccoli
100g chestnut mushrooms, halved
50g of sugar snap peas, sting removed if you like
2 tbsp of Thai basil or normal basil, torn (optional)
1 tsp of lemon juice, fish sauce or both

Method

Heat the oil in a pan and fry the whole spices and herbs from the pouch for 10 seconds, including the extra chilli for added heat.
Add the chicken pieces and sear all over.
Add the vegetables and sauté for 4 minutes.
Add the green base sauce from the smaller pouch and stir well. Add the coconut milk from the larger pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
Add the lemon juice and/or fish sauce.
Taste, adjust seasoning and serve.

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Thai Green Chicken And Vegetable Curry

Thai Green Curry

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