Thai Green Curry
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 25.00 | g | MARVELLO Full Fat Margerine |
| Green Curry Paste 25 g | ||
| 800.00 | g | Chicken pieces breasts cut into cubes |
| 410.00 | g | Coconut cream |
| curry leave 6 no | ||
| 15.00 | ml | fish sauce (chinese) |
| 15.00 | ml | Mirin (rice wine) |
| 10.00 | ml | Rice Wine Vinegar |
| 40.00 | g | KNORR Basil Chicken Pan |
| 200.00 | ml | Water |
| 20.00 | g | Basil, fresh roughly chopped |
Preparation
1.Melt the marvello and fry the onions for 2 minutes.
2.Add the curry paste and fry for 1 minute.
3.Add the chicken pieces and mix together with the curry paste & onion mix and fry for 5 minutes or until the chicken is cooked through.
4.Add the coconut cream, curry leaves, fish sauce, mirin sauce and rice vinegar and allow too simmer on a medium heat for 5 minutes for flavors to develop.
5.Add the basil chicken pan powder and water, stir through and allow too simmer for 2 to 3 minutes until the sauce thickens slightly.
6.Lastly add the basil leaves, stir through, remove from the heat and serve with basmati rice.
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