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  • Stephen Gollan

Thai Green Curry




This coconut curry dish is a well balanced combination of sweet, acidic, sour & salty with a touch of spice to bring the whole dish to life.


Serves 4


INGREDIENTS



INSTRUCTIONS


  • Slice chicken into long thin strips

  • Mix the salt, tapioca starch and white pepper in a bowl and marinate the chicken for 30 minutes minimum (ideally 3 hours).

  • In a large wok add 1 cup of coconut milk over medium-high heat until boiling.

  • Add in the Thai Green Curry Spice and stir constantly for 3 mins

  • Next add the chicken and the thin coconut milk mixture; cook for another 3 mins.

  • Add the chili's, red peppers, kaffir lime leaves, fish sauce and palm sugar, cook for 5 mins.

  • Turn the heat to low and stir in the Thai basil. Allow to simmer for 5 mins.

  • Serve with sticky rice.




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