Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 2tablespoons Thai green curry paste
- 625grams boneless skinless chicken breasts, cut into large chunks
- 1 2/3 cup coconut milk
- 1tablespoons demerara sugar
- 2 lemon grass stalks, fat ends bashed with a rolling pin
- 1 piece fresh root ginger, 2.5 cm piece, thickly sliced
- 1 1/2tablespoons Thai fish sauce
- 1 lime, rind only
- 75grams snowpeas, diagonally sliced
- 125grams baby sweetcorn, sliced in half lengthways
- 1 small handful coriander leaves
- 1 lime, juice only
Method
Step 1 of 3
Heat the oil in a wok over a moderate heat. Add the green curry paste and stir for about 1 minute. Stir in the chicken pieces and, when well coated in the paste, add the coconut milk, sugar, lemon grass and ginger. Stir in the fish sauce and lime rind and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes until thickened slightly.
Step 2 of 3
Add the mangetout and sweetcorn and simmer for a further 5 minutes, until tender. Remove from the heat. Remove the ginger and lemon grass from the curry and discard.
Step 3 of 3
Stir in the coriander and lime juice. Let the curry cool slightly before serving garnished with a few whole coriander leaves. Serve with rice, if liked.
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