Updated: Oct 5
A fragrant curry dish using our Thai green curry powder.
Easy to make - easier to eat!
Packed with veggies and perfect for serving alongside fragrant jasmine rice, noodles or even on its own!
500g chicken thigh fillets (or meat free alternative)
50g Green Curry Powder
1 chicken or vegetable stock cube
1tsp palm sugar (or brown sugar)
1tsp fish sauce
400ml chicken stock
100g bamboo shoots
100g Thai basil (or spinach)
100g sugar snap peas - finely sliced
100g green bell pepper - finely sliced
In a large bowl, coat the chicken thighs in 20g curry powder, add a little oil if necessary to coat the fillets.
Heat a large pan and add the chicken, cook until browned, remove and set aside.
Add the remaining powder to the pan and cook for 30 seconds until fragrant, add the coconut milk, stock cube and vegetables, stir well until combined and bring to a simmer.
Add the chicken along with the sugar and fish sauce, simmer until the chicken is cooked through.
Serve piping hot with jasmine rice & fresh coriander.