- 700grams diced chicken thigh, 2-3 hot chilli (optional), 1 garlic glove, 1 Sm capsicum diced, 1-2 carrot diced, 2-3 white potatoes chopped. Valcom Authentic Green Curry paste, coconut cream x1 can 400ml, coconut milk x1 can 165ml. 1-2 cups of rice to serve.
- First step place 1-2 cups of rice in rice cooker get rice cooking while you move into making the curry. Start the curry by peeling potatoes and carrot/s then dice into small pieces and place into a microwave safe dish with a splash of water over them, heat on high for 7-8 minutes until soft. While carrots and potatoes are steaming, start chopping your capsicum, garlic & chilli, place in a bowl ready for cooking & set aside. Next you will chop the chicken fillets into bite size pieces. (Use a pot or deep dish pan for cooking)- heat pan on medium heat so pot doesn’t burn before placing chicken in with some ghee or cooking oil to slightly brown the chicken. After the chicken is browned, add the chilli, capsicum and garlic to combine and cook for 2-3 minutes stirring occasionally until capsicum begins to soften.Next add your authentic curry paste and coat the ingredients and cook for 1-2 minutes. Next add your coconut milk & cream. Mix together for a further 2 minutes. Add your steamed carrots and potatoes and turn the heat down on the stove to a simmer and allow to simmer for 15-20 minutes checking occasionally to ensure chicken is not over cooking. Once curry is cooked and ready, serve on a bed of rice. You can garnish your dish with a couple of slices of fresh chilli on top.
Brands and product used
- TCC - Coconut Cream
- TCC - Coconut Milk