Thai Green Chicken Curry with Sugar Snap Peas
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
- 2 tbsp
groundnut oil
- 350g (12oz)
chicken breast (free-range if possible), cut into strips
- 1/2
onion, finely chopped
- 1
green chilli, de-seeded and finely sliced
- 1
garlic clove, crushed
- 2 inch piece of
Blue Dragon Lemon Grass - cut in half lengthways
- 50g
French beans, trimmed and sliced diagonally
- 50g
sugar snap peas, trimmed and sliced diagonally
- 1/4 jar
Blue Dragon Thai Green Curry Paste
- 1 can
Blue Dragon Coconut Milk
- 1 tbsp
green peppercorns in brine, rinsed
- 2
kaffir lime leaves, optional
-
cooked rice to accompany
-
coriander leaves, to garnish
Try this recipe with
Coconut CreamThai Green Chicken Curry with Sugar Snap Peas
Our Thai Green Paste combined with creamed coconut milk creates this wonderful chicken dish. It’s best served with Fragrant Jasmine rice.
Preparation:
- Heat half the oil in a wok or deep frying pan, add half the chicken and stir fry over a high heat for 3 minutes until lightly golden and cooked. Reheat the wok or frying pan, stir fry the remaining chicken and set aside.
- Add the remaining oil and stir fry the onion, chillies, crushed garlic and lemon grass for 1 minute or until lightly golden. Then stir fry the sugar snap peas and French beans and cook for a further 1-2minutes. Set aside.
- Return the chicken to the pan and stir in the Thai Green Curry Paste, Coconut Milk, green peppercorns and kaffir lime leaves (if using). Stir until gently bubbling; return the reserved vegetables and leave to cook for a further 3-4 minutes, stirring occasionally.
- Spoon the curry into warm bowls filled with steaming rice and garnish the tops with coriander sprigs.
Useful tip:
It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more
