Thai Green Curry with Chicken and Asian Vegetables

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This is a classic green curry 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 whole spice sachet or vary the vegetables as you like. Serve simply with rice.

Ingredients

1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
1 tbsp. of vegetable oil
3 chicken thigh fillets (250-280g), diced
80g Tenderstem or regular broccoli, tough bits of the stems removed and halved if they are large, or if using regular broccoli, cut into bite-size florets
80g chestnut mushrooms, halved
40g of mangetout
40g tinned bamboo shoots in water, drained and finely sliced
10 small leaves of Thai basil or regular basil, torn (optional)
Salt and caster sugar to taste

Method

Heat the oil in a pan. If you would like added heat, fry the extra chilli for 10 seconds.
Add the chicken pieces and sear all over.
Add the vegetables, except the bamboo shoots, and sauté for 4 minutes.
Add the curry paste and stir well.
Add the coconut milk, bamboo shoots, the aromatics from the spice pack and Thai basil (if using) and bring to a simmer.
Cook until the vegetables are tender, and the chicken is cooked through - around 3-4 minutes more.
Taste, adjust seasoning and sweetness and serve.

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Thai Green Curry with Chicken and Asian Vegetables

Thai Green Curry

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