Thai green chicken curry

Name: Thai green chicken curry
Cook time: 20 min
Yield: 4
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 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:

Cut the broccoli 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 breasts from their 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 cup of 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 bowls and top with green chicken curry, vegetables and sauce. Top with mung beans and sprinkle over the coriander.