Thai green chicken curry

Serves:

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

Method

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

• Full of fresh vegetables, this curry really packs a flavourful punch.
• You can make this recipe in the same time it would take you to order and collect takeaway – and it’s so much healthier!
• 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.
• 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.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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