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Green Chicken Curry

by noshnosh (follow)
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Can you really go wrong with an authentic and fragrant Thai chicken curry? Here we complement the creamy, spiced broth with tender chunks of chicken, and light coloured vegetables.

Alternatives include substituting mixed seafood or diced beef for the chicken, and experimenting with a variety of different vegetables.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 4 servings

2 tbsp olive oil
100g green curry paste (we use Valcom brand)
500g chicken breasts, sliced into 2cm chunks
400ml coconut milk
1/2 tbsp fish sauce
1 tsp palm sugar
400g can baby corn cuts
225g can water chestnuts
225g can bamboo shoots

Bunch coriander, finely chopped (to serve)
Red chilli, finely sliced (to serve, optional)

Heat the oil in a large saucepan over a low heat. Once warm, add the curry paste and cook until fragrant.

Increase to a high heat and add the diced chicken to the pan. Continue to cook until almost cooked through.

Mix through the coconut milk, fish sauce and palm sugar, and bring the mixture to the boil.

Once the chicken is white through, add the corn cuts, water chestnuts and bamboo shoots, and cook over a low heat, until the vegetables are slightly tender.

Serve immediately with portions of rice and a sprinkle of coriander and chilli.

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