Recipe Cuisine: Thai
Theme: Fast & Fab
Creamy Thai Green Curry Chicken with Crispy Tofu & Kaffir Lime Coconut
By: Charmaine Morton
Ingredients
- 400g chicken thighs
- 2 tbsp Valcom Authentic Thai Green Curry Paste
- 1 cup coconut milk
- 1/2 cup water (or stock)
- 2 kaffir lime leaves, finely sliced (vein removed)
- 1 tbsp fish sauce
- 1 tsp sugar (or palm. sugar, if you have it)
- 200g firm tofu, patted dry & cubed
- 1 tbsp ghee
- pinch of salt
- fresh coriander
- steamed rice for the side
- sliced lime wedge
Product used in recipe
- VALCOM - CURRY PASTE GREEN
Method
- Heat a non-stick pan with 1 tbsp ghee over a medium-high heat. Add tofu cubes and cook until golden on most sides. Remove and set aside.
- In the same pan, add 1 tbsp ghee. Add Valcom Thai Green Curry Paste and cook for 30-60 seconds until fragrant. Add chicken and stir to coat. Cook until just sealed.
- Pour in coconut milk and water. Add fish sauce, sugar, and sliced kaffir lime leaves.Simmer gently until chicken is cooked and sauce thickens slightly.
- Stir crispy tofu back through the curry.Taste and adjust seasoning.Serve hot over rice. Top with fresh coriander and lime wedge
