Category Content - Light Thai Green Curry

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Chicken and green peppers are combined with aromatic spices

and creamy coconut milk in this light Thai green curry, served

with jasmine rice and cashews.




Ingredients

4 Superquinn Irish chicken breasts,
diced

1 tsp Superquinn olive oil

300ml light coconut milk

3 tbsp good quality Thai green curry paste

100ml chicken stock

1 green pepper, finely sliced

1 tbsp roasted chopped cashew nuts

2 packets Tilda coconut, chilli and lemongrass steamed basmati rice



Instructions


  1. Heat the oil in a frying pan and cook the chicken until lightly browned on all sides.

  2. Add the curry paste and stir fry for 1 minute. Stir in the coconut milk and stock and simmer gently for 15 minutes.

  3. Cook the rice according to the packet instructions. Stir the sliced pepper into the curry and simmer for a further 2 minutes.

  4. Divide the rice between 4 shallow serving bowls. Spoon a little curry over each and serve garnished with roughly chopped coriander and cashews.


Cook’s Tips


For a pretty way to serve this dish, spoon a ¼ of the cooked rice into a large tea cup and turn onto the serving bowl. Repeat 3 more times and serve the curry spooned over the top.