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Thai green chicken curry

11 APRIL 2011 Ingredients (Serves 4)

• 2 tsp Thai Taste Rice Bran Oil
• 450g (1lb) boneless skinless chicken breasts, cut into thin strips
• 2 tbsp Thai Taste Green Curry Paste
• 200ml (7floz) chicken stock
• 200ml (7floz) Thai Taste Coconut Milk
• 2 tsp Thai Taste Fish Sauce
• 1 tsp Thai Taste Palm Sugar
• 1 tsp Thai Taste Kaffir Lime Leaves
• â…“ x 210g jar Thai Taste Pea Aubergines, drained
• 125g (4½oz) small broccoli florets
• 125g (4½oz) baby sweetcorn, halved
• 125g (4½oz) mange tout, halved
• 2 tsp Thai Taste Thai Basil leaves

Method

Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly.

Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.

Serve immediately with steamed basmati rice.