Thai Green Chicken Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the vegetable oil and curry paste to a high sided pot and heat on a low heat. Cook the curry paste for 2 minutes until you can smell it.

Step 2

Add 1 ½ cups of coconut cream into the pot, slowly stirring as you go, blending the curry paste with the coconut cream.

Step 3

Once the curry paste is blended, add the chicken to the coconut cream and stir whilst cooking for 3 minutes until the chicken begins to change colour.

Step 4

Once the chicken has changed colour, add the remaining coconut cream and bring the pot to a simmer.

Step 5

Allow the coconut cream and curry paste to simmer with the chicken for a minute. Then add the palm sugar and fish sauce and stir in.

Step 6

Add beans and peppers to the pot, simmer for 3 minutes until the vegetables soften, and then add the basil and chilies to the mix.

Step 7

Turn the heat off and mix together and serve.