- 1kg Chicken Thigh1-2 Zucchinis3-5 Small thai chillies1 400ml can Coconut Milk1 cup Mae Ploy Green Curry Paste
- Put 2 cups water in a large pot with green curry paste and bring to boil. When paste is dissolved add chopped chicken thigh pieces and cook on a high simmer for 5-10 mins until water has lessened. Add Coconut milk and chopped chilli and cook on a medium simmer for approximately 15 mins. Add bite sized zucchini slices and simmer a further 5 mins. Serve with steamed rice.
Brands and product used
- TCC - Coconut Milk