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Thai Green Chicken Curry



  • 1.

    Finely slice ginger, spring onions, 1 carrot, celery, chilli and potatoes then stir-fry until soft. Add in the curry paste and combine with vegetables.

  • 2.

    Chop chicken into 3 cm chunks and fry with the curry paste and vegetables.

  • 3.

    Once the chicken starts to take on a little colour, add in the whole tin of coconut milk, fish sauce and simmer for about 15 to 20 minutes.

  • 4.

    Just before serving add broccoli florets extra carrot and cook for 2 minutes.

  • 5.

    Serve on steamed rice or noodles with finely sliced chillies, coriander leaves and fried shallots.

  • Secret Recipe for home made coconut milk:

  • 1.

    1/2 a litre of water

  • 2.

    1/2 a litre of milk

  • 3.

    100g of desiccated coconut

  • 4.

    Place all ingredients in a saucepan, bring to the boil, and simmer for half an hour. Pass through a fine sieve for smooth milk or leave chunky if you like.


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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Thai Green Chicken Curry.


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