Ingredients
1 tbsp peanut oil
500g chicken thigh fillets
cubed
3 tbsp green curry paste
2 tbsp fish sauce
2 tbsp brown sugar
2 cups water
2 baby eggplants
sliced
6 baby corn
12 green beans
1 red capsicum
de-ribbed and sliced
2 red chillies
sliced
1 can (400ml) coconut cream
1 cup bean sprouts
Allergy Advice
Contains Fish
Contains Nuts
Contains Shellfish
Equipment
- 1 saucepan
Instructions
- Heat peanut oil in a saucepan and fry curry paste for 1 minute to release flavours.
- Add chicken and seal the meat.
- Pour in coconut cream and 2 cups of water.
- Add fish sauce and brown sugar and stir in.
- Bring to the boil and add all vegetables except for bean sprouts.
- Reduce heat and simmer for 15-20 mins.
- Stir in bean sprouts just before serving with steamed jasmine rice.
Notes
Tip
Take care when frying the curry paste, especially if your kids are around. It can definitely take your breath away and often makes me sneeze a few times as all the aromatics are released.
Variation
If your children are having this Green chicken curry, you may like to omit the red chillies, remove a portion from the pot to serve to them, and then add a teaspoon of crushed chillies for the adults.
