Jan 3, 2011
This Thai Green Chicken Curry recipe is a simplified version of the Asian classic. It’s quick, trouble free and the taste belies the relatively little effort involved. It’s a great dish for busy people.
Ingredients
- 200ml can of coconut milk
- 3 tbsp Thai green curry paste
- 2 tbsp honey
- Juice of 1 lime
- 450g chicken breast fillets, diced
- Handful chopped fresh coriander
- 1 red chilli, thinly sliced, to garnish
Instructions
- Pour the coconut milk, curry paste, honey, and lime juice into a glass bowl and mix well.
- Add the chicken to the mix and combine. Set aside for at least a couple of hours to marinate.
- Transfer to a pan and simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened.
- Add the coriander and cook for a minute more.
- Serve with basmati rice and more coriander to garnish if you like.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Thai
My rating:
