Thai green curry is a favourite at Thai restaurants. In this easy to make version, your dish will be as popular as the restaurant version and you can make it in the time it would take to order and pick up a take away for a fraction of the cost.
There is no added chilli in this version, so it ends up on the mild side of medium. If you prefer your green curries hot, add a few slices of chilli in when you're cooking the brown onion and it can be as hot as you like. If using curry paste, you can just add more curry paste to make it hotter.
Ingredients 800 g diced chicken breast
Philadelphia cream for curry Thai Green Curry (see image below, can be substituted for green curry paste)
1/2 tin coconut milk (optional if using Philadelphia cream)
1 red capsicum
1 medium brown onion
100g green beans
1/4 head of broccoli
1 tablespoon olive oil
Some of the ingredients, including the Philadelphia Cream for Curry which may be replaced with green curry paste if you prefer
Dice onions, slice red capsicum and cut tips off green beans before cutting into 3 cm pieces. Cut broccoli into florets.
Heat oil in a medium fry pan, then add the diced onions and fry until cheats chicken browned. Once onions are translucent, add diced chicken and cook until browned on all sides.
Add prepared vegetables once chicken is browned and fry for an extra minute to coat the vegetables with a little oil.
Now put the cream for curry in, or the green curry paste if you are using it, and mix to combine. If using green curry paste, allow this to fry for a couple of minutes before adding coconut milk.
Next, add coconut milk if using it.
Coconut milk adds a fragrant flavour that isn't present in the cream for curry.
Allow to simmer for another 15 minutes, or until chicken is cooked through.
You can serve with steamed rice and topped with coriander for an authentic tasting Thai green curry chicken.