High-protein Thai green chicken curry with chicken rice

Ingredients

• One can Thai green curry paste
• 1 tablespoon sunflower oil
• 500 g chicken thigh fillet skin off
• One can sliced water chestnuts
• One can baby corn sliced
• Tablespoon each of Thai fish sauce, dark soy sauce and raw sugar
• Juice of one lemon
• One can light coconut milk

Method

1. In the neutral oil fried the green chicken curry paste and then add the sliced chicken thigh then fry off till cooked through and slightly caramelised
2. Add one can coconut milk light and the sliced water chestnuts and baby corn then add the can of coconut milk the Fish sauce and lemon juice, raw sugar and dark soy sauce
3. Cook 10 minutes until the chicken is cooked through and then Serve with rice

Product used in recipe

• VALCOM - VALCOM CURRY PASTE GREEN
• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
• LEE KUM KEE - LKK DOUBLE DELUXE SOY SAUCE 500ML