THAI GREEN CHICKEN AND POTATO CURRY
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
SERVES: 4 – 6
INGREDIENTS
2 teaspoons olive oil
2 tablespoons green curry paste
400ml tin coconut milk
500g chicken thigh, cut into bite sized pieces
400g baby Spud Lite potatoes, quartered
1 bunch broccolini, halved
1 red capsicum, deseeded and sliced
2 teaspoons fish sauce
Juice of a lime
1 teaspoon brown sugar
METHOD
1. Heat oil in a saute pan over medium heat. Add green curry paste and cook for 1-2 minutes until aromatic. Add coconut milk and 1 cup water, stirring to combine and bring to boil.
2. Add chicken and potatoes, cook for 15 minutes or until potatoes are tender. Add broccolini and capsicum, cook for a further 3 minutes.
Add lime juice, fish sauce and sugar to season, adjusting to taste and stir through ó the basil and coriander leaves.
3. To serve, garnish curry with remaining basil, coriander and serve with steamed rice.
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