- • 4-6 Tbsp Maesri Thai green curry paste• 2 large garlic cloves (minced)• 2 tsp fresh ginger (finely grated)• 1 Tbsp lemongrass paste • 2 Tbsp vegetable oil• 250ml chicken stock • 400ml TCC coconut cream • 3 tsp fish sauce • 3 tsp white sugar • 6 kaffir lime leaves • 400g chicken thigh (sliced)• 1 zucchini (finely sliced)• 150g bean sprouts • juice of half lime
- • Heat oil in a deep pan over medium high heat.• Add curry paste (and garlic, ginger and lemongrass and cook for 2 to 3 minutes until it mostly "dries out"• Add chicken stock and coconut milk, mix to dissolve paste.• Add fish sauce, white sugar and kaffir lime leaves. Mix then bring to simmer.• Add chicken, stir then lower heat to medium so its bubbling gently. Cook for 7 minutes • Add zucchini cook for 3 minutes, then add bean sprouts, lime juice, stir and cook for another 3 minutes.• serve curry over jasmine rice with garnish of choice.
Brands and product used
- TCC - Coconut Cream