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Thai Green Chicken Curry

Experiment with the quantity of curry paste you use in the recipe. It can become over powering and HOT!!! Learn to adjust the quantity of paste to suit the diners.







List of Ingredients




1 tbls. oil (peanut oil is good, but any will do)
500g chicken breast/thigh fillet, cubed
3 tbls. green curry paste (be careful... you may not want this much!!)
400 ml can coconut milk
half a red capsicum (red pepper)
15 snow peas or green beans sliced
2 spring onions, finely chopped
1 tbls. Splenda
2 tsp. fish sauce
a couple of sweet basil leaves, finely sliced for garnish

Recipe



1. Brown the chicken in the hot oil in a large frying pan
2. Add curry paste and stir over heat to release flavours
3. Add coconut milk slowly and stir to combine
4. Add brown sugar and fish sauce, stir, then add vegetables
5. Simmer uncovered for 5-10 minutes
6. Serve over steamed or boiled white rice for non-low carbers