Thai Green Chicken & Vegetable Curry

Resist calling the local takeaway and whip up this quick and easy Chicken & Vegetable Thai Green Curry instead. Made using Fused Thai Green Curry Paste and coconut milk, this dish is fragrant and creamy with a hint of spice.

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Prep Time: 10

Cook Time: 20

Course: Main Course

Cuisine: Asian, thai

Keyword: curry recipes, green curry recipes, thai green curry recipe, thai recipes

Servings:

Ingredients

1 tbsp preferred oil olive oil, coconut oil, veg oil
1 tsp Fused Chopped Garlic shop
1 tsp Fused Crushed Chilli shop
1 tsp Fused Chopped Ginger shop
4 chicken breasts sliced
100 g baby corn peeled and thinly sliced
1 red pepper thinly sliced
50 g mushrooms peeled and thinly sliced
95 g Fused Thai Green Curry Paste shop
400 ml coconut milk shop

Instructions

Heat oil in a saucepan on a medium heat.
Add the ginger, garlic and chilli. Then fry for a minute infusing the oil.
Then toss in the sliced chicken breasts and fry for a few minutes. Then toss in the baby corn, peppers and mushrooms.
Add 95g of Fused Thai Green Curry Paste, mix well together and continue to fry for another few minutes.
Pour in 400 ml of coconut milk and stir. Leave to simmer for at least 10 minutes or more until the chicken is completely cooked through to let the flavours develop nicely.
Serve with rice, noodles or homemade flatbread.