Ingredients
- 1/2 jar green curry paste
- 1 tablespoon peanut oil
- 500 grams chicken thighs, cut into 2cm cubes.
- Capsicum, sliced
- Zucchini, sliced
- 400ml can coconut milk
Method
- Heat oil in medium saucepan. Add green curry paste and saute for 1 minute.
- Add vegetables and saute for 2 minutes
- Add chicken. Cook, stirring for 2 minutes.
- Add coconut milk. Bring to gentle boil. Then lower to simmer for 5 minutes or until chicken is cooked through.
Product used in recipe
- Valcom - Curry Paste Green
