Green Chicken Curry



Serves 4

2 chicken breast fillets -chopped into 4cm chunks
2 TS store bought Thai green curry paste - I use the Aldi one!!
1 can coconut milk
1 bunch coriander
10 cherry tomatoes - halved
2 small potatoes
1 carrot
1 ts fish sauce
1 lime
1 kaffir lime leaf

serve with steamed jasmine rice


Cut potato into 4cm chunks and steam in a bowl covered with cling film in the microwave. Slice the carrot, and finely chop the coriander stalks [reserving the leafy part]. In a medium saucepan add some oil and the stalks and carrots and cook for a few minutes. Then add the curry paste and cook for another minute. Add the kaffir lime, microwaved potatoes and coconut milk [I normally add splash of water to the can to rinse it and add this to the pan as well] and allow to simmer for 5 minutes. Then add the tomatoes, chicken, fish sauce and a squeeze of lime. Serve with rice and fresh coriander leaves.

You can swap out the carrots for capsicum or broccoli. I like the tomatoes as they add a sourness to the dish!!


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