A medium heat curry that is easy to make any night of the week
Ingredients (serves 4)
- 1/2 jar Thai Green Curry Paste
- 400mL Coconut Milk
- 1/2 cup Chicken Stock
- 4 Chicken Breasts (sliced thinly)
- 1 Can Baby Corn Cuts
- 2 TBSP Fish Sauce
- 1/4 cup Coriander (finely chopped)
- 4 Kaffire Lime Leaves (sliced thinly)
- 1/4 cup cashews (roughly chopped)
- 1 Lime
- 1 Green Chilli (sliced)
- Rice to Serve
Method
- Add the Curry paste to a pan on medium heat. Cook for 2 - 3 minutes or until frangrant
- Add coconut milk and chicken stock and bring to a simmer
- Add the chicken and corn and cook until the chicken is cooked through
- Add the fish sauce and stir through
- Serve with rice and top with coriander, kaffir lime leaves, chilli, cashews and lime wedge
Notes
You can make your own curry paste if you prefer
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mom81879 said
- 26 May 2019
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happymum2018 said
- 03 May 2019
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Amy Browne said
- 05 Oct 2018
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youngoldlady said
- 28 May 2017
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mom60693 said
- 05 May 2017
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mom60693 said
- 05 May 2017
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mom112023 said
- 24 Apr 2017
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mom62624 said
- 27 Mar 2017
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Nas01 said
- 26 Mar 2017
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kjgarner said
- 06 Mar 2017
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serotonin said
- 06 Mar 2017
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mom93821 said
- 04 Mar 2017
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taynik46 said
- 02 Mar 2017
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mom112217 said
- 02 Mar 2017
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