Thai green chicken curry

Name: Thai green chicken curry
Cook time: 20 min
Yield: 1
Cuisine: Pai, Thailand

with baby corn and steamed rice

Ready in around 20 mins

RECIPE FACT:

Pai, a small village north of Chiang Mai is known for its hot springs, waterfalls and scenic landscapes.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:

Using half the broccoli cut into small bite sized pieces. Remove the stem from the makrut lime leaf, finely slice and roughly chop the coriander including the stalks. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips.
2. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE CURRY:

Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and baby corn and cook for 3-4 mins. Add the chicken, season with salt and cook for 1-2 mins. Add the green curry paste, stir and cook for a minute until fragrant. Pour in the coconut cream, add 1/4 cup water and the lime leaf. Cook for 2-3 mins until thickened slightly or until the chicken is cooked through.
TO SERVE:

Spoon steamed rice into a bowl and top with green chicken curry, vegetables and sauce. Top with mung beans and sprinkle over the coriander.