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How to make Fragrant Thai style green curry

Yield = 6
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 700g chicken breast fillet, cut into 2cm pieces
  • 6 tablespoons Ayam Thai Green Curry Paste
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 red onion, finely chopped
  • 2cm piece ginger, grated
  • 1 tablespoon Ayam Tamarind Puree*
  • 270ml can Ayam Light Coconut Milk
  • 3 kaffir lime leaves*
  • 2 lemongrass stems, white part only
  • 100g frozen peas
  • 1/4 cup (60ml) fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon chilli sauce
  • 200g snow peas, sliced on the diagonal
  • 2 tablespoons lime juice
  • Leaves of 1 bunch coriander, chopped, plus extra leaves to garnish
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve
  • 4 spring onions, sliced on the diagonal

Method

  • Step 1 Mix chicken in a bowl with half the curry paste, and mix to combine. Cover and set aside in fridge for 15 minutes.
  • Step 2 Heat oils in a large, deep frypan over medium heat. Add onion and cook, stirring, until softened. Add ginger and cook for 1 minute.
  • Step 3 Add remaining curry paste and stir for a few seconds. Add chicken and stir for a further 5 minutes. Place tamarind puree in a jug with 150ml boiling water. Stir to dissolve, then add to pan with coconut milk, lime leaves and lemongrass.
  • Step 4 Bring to a low simmer (don't boil as chicken will toughen). Simmer for 10 minutes, then add peas, fish sauce, soy and chilli sauce.
  • Step 5 Cook for 5 minutes, then add snow peas and cook for 1 minute. Taste and adjust seasoning if required.
  • Step 6 Stir through lime juice and chopped coriander.
  • Step 7 Serve on rice with lime wedges, and garnish with spring onion and coriander leaves.