Thai Green Curry
1 minute read
You’ll need…
… from the store cupboard
… from the supermarket
- Green Curry Paste
- Coconut Milk
… from the grocer
- Sweet Potato
- Onion
- Chillies
- Baby Sweetcorn
- Garlic
… from the butcher
… kit
Prep
- Put the oven on to 200 then put a table spoon of coconut oil in to the small roasting try and stick it in to warm
- Peel and chop the sweet potato into bite size pieces.
- Chop the onion and chicken, these make the first step
- Chop the chillies, and crush the garlic, these make the second step
- Chop the baby sweet corn, these are added in the third step
- Wash the rice and boil a kettle
Method
Step 1
- Put the sweet potato in to the preheated roasting try and stir into the hot oil and pop back into the oven for 20 mins total cooking time.
- Put the curry paste and coconut oil into the wok and start to heat, as it sizzles add the onion and chicken and stir to coat in the spices.
Step 2
- Start to cook the rice as per the instructions - approx 15 mins.
- After 5 mins and the chicken starts to cook add the chillies and garlic. Stir frequently while cooking.
- After cooking the chillies and garlic for 5 mins, add the coconut milk and turn down the heat to simmer
- Give the sweet potatoes a stir to coat in oil and cook evenly
Step 3
- As the rice is nearly cooked add the sweetcorn and roasted sweet potato into the curry and give a final stir to heat though just before serving.
- Drain off the rice and serve.