Thai Green Chicken Curry
Serves 4
Ingredients
- 1 small onion
- 1 tsp crushed garlic
- 1 tbsp vegetable oil
- 4 tsp green Thai curry paste
- 4 cardamom seeds
- 6 whole cloves
- 4 chicken breasts,cut into bite size pieces
- 1 red pepper sliced into thick cubes
- 100g cashew nuts
- 400ml can coconut milk
- 20g fresh coriander(to garnish)
- 50g dried mango strips
Method
- In a wok or pot heat the oil for a couple of minutes .
- Add the chopped onion and garlic.
- Fry for 3-5 mins, until soft and translucent.
- Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and red peppers and stir until they are coated.
- Add the cardamom, cloves and coconut milk.
- Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
- Stir the curry a few times while it cooks.
- As the chicken is cooking, chop the coriander very roughly.
- Taste the curry and adjust the flavours with salt, curry etc.
- Add the cashew nuts.
- Serve with basmati rice which has some cumin seeds drizzled in for flavour and top with the coriander and dried mango strips for colour.
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