Thai•gourmet

Thai Green Curry Chicken

This aromatic Thai green curry chicken is the most well-liked traditional curry in Thailand. It is uniquely green colour, sweet and spicy.

Ingredients

4 tbsp extra virgin olive oil
1 kg skinless and boneless chicken breasts ((or thighs) trimmed and cut into 1.5 inch pieces)
3 tbsp Thai green curry paste
250 g frozen baby green peas
250 g frozen baby green beans
2 medium red tomato (diced into 1 inch pieces)
400 ml gluten free coconut milk
2 tbsp gluten free fish sauce
2 tbsp gluten free light soy sauce
2 tsp stevia
lime wedges
steamed basmati rice (to serve)

1
Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and tomato and stir-fry for 3 minutes or until aromatic.
2
Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 15 minutes.
3
Add the fish sauce, soy sauce and stevia to the curry and stir well.
4
Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.
5
Serve with steamed basmati rice and lime wedges.