Recipe Cuisine: Thai
Theme: Soul Spicy
Thai’ed Up Green Chicken Curry
By: TheRob
Ingredients
- 1 tbsp Valcom Green Curry Paste
- 400ml Valcom Coconut Cream
- 500g Free Range Chicken Thighs
- 1 tbsp Squid Brand Premium Fish Sauce
- 1 tbsp Palm Sugar
- 4 Finely sliced Fresh Kaffir Lime leaves + Finely grated Skin or peel of a Kaffir Lime (only the green bit!)
- Seasonal Green Vegetables, Broccoli, Zucchini, spring onions, baby spinach and mushrooms
- 1 Cup Jasmine or Basmati Rice
- 1 tbsp Organic Raw Coconut Oil
Product used in recipe
- VALCOM - CURRY PASTE GREEN
- VALCOM - CURRY PASTE GREEN
Method
- Put 1 cup of rice into rice cooker bowl and wash through with cold water twice. Pour off milky water and add 2 cups of cold water. Add to rice cooker and cook for 20 mins.
- Mix 100ml of Valcom Coconut Cream and Curry paste in a cup till smooth and set aside. Cut up free range chicken thighs into strips and set aside. Chop up all the seasonal vegetables and set aside. Have all the remaining ingredients ready.
- Get a wok really hot and Add organic coconut oil. Once melted add the Coconut Cream and Green Curry mixture and stir-fry for 15-30 seconds. Add chicken and cook 3-5 minutes or until chicken is not pink inside. Add Fish sauce, palm sugar and Kaffir lime leaves and peel. Cook for about a minute then add all the vegetable cook for 2 minutes.
- Turn wok temperature down to low and add 200ml Coconut Cream. Simmer gently for about 5 minutes. When rice is ready, add the last 100ml of Coconut Cream heat through and serve.
