Thai Green Chicken Curry

Thai Green Chicken Curry Ingredients

– Chicken Fillets 640g (breast or thigh pieces)– 3 tbsp Funky Soul Spices Chinese Salt and Chilli Seasoning– 2 tbsp olive oil– 4 garlic cloves (minced)– 1 inch piece of ginger (minced)– Blue Dragon Green Curry Paste Pot (50g)– The Spice Tailor Thai Green Curry Kit (275g)– 6 babycorn chopped into bite sized chunks– A handful of mangetout– 1 and a half red pepper chopped into bite sized chunks– 1 lemongrass chopped– Knorr chicken stock pot (28g)– Blue Dragon Coconut Milk (400ml)– 3 heaped tsp brown sugar– Juice of half a lime– 2 rounded tsp salt– A handul of coriander– 1 red chilli (optional)

Steps

1 Wash and cut the chicken into bitesize chunks and coat with a little oil, salt and funky soul spice mix Fry the chicken in a pan until cooked2 Meanwhile heat 2 tbsp olive oil in a wok, add the garlic and ginger and fry until aromatic Add the green curry paste (Blue Dragon) and mix to combine with the garlic and ginger Then add the dry spices (The Spice Tailor) and let simmer for 5 minutes3 Add the mangetout, babycorn, lemongrass and chopped peppers to the wok and mix until vegetables soften slightly Add the green curry paste (The Spice Tailor) and kaffir lime leaves and mix on a high flame for a further 5 minutes4 Mix in the chicken stock until combined and add the coconut milk (both the Spice Tailor and from the can) Add the brown sugar, lime juice, salt and chopped chillies and let simmer on a low flame for about 10 minutes5 Add the cooked chicken to the sauce and let simmer for a further 15 minutes (Check at this point if more salt/brown sugar is required) Top with chopped coriander and serve with garlic fried rice