Thai Green Chicken Curry

Serves:4

Ingredients

    Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

    Cooking Instructions

    1. Pre-marinade your 400 g medium-sized cubes of Free-Range Skinless Chicken Breast Fillets in 1 tablespoon of Woolworths Thai green paste for 1 – 2 hours beforehand. Ensure the chicken is well coated with the paste.  
    2. Add 1 tablespoon of vegetable oil and half the content of the Thai green paste jar to a large frying pan or shallow pot or wok. 
    3. Turn the heat to medium-low and bring the paste to a gentle simmer. 
    4. Add 400 g of marinated medium-sized cubes of Free-Range Skinless Chicken Breast Fillets and 80 g Sugar Snap Peas, sliced diagonally, andsauté for 2 minutes.  
    5. Add 400 ml Coconut Milk and simmer for 15 minutes until the chicken is cooked through. 
    6. If desired, season to taste with a tablespoon of fish sauce and sugar. 
    7. To serve: divide into 4 bowls over steamed jasmine rice and garnish with fresh lime and basil leaves. For an extra kick of heat, add freshly chopped red chilli. 
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