Spicy Thai Green Chicken Curry
I remember my mother used to prepare chicken curry for the family, and that was my first time to taste a curry meal. I introduced this meal to my husband, and it became one of his favorites. So I tried to improve my way of cooking curry, making sure the sauce is rich and creamy. Curry is not complete without rice. Enjoy! :)
Servings: 4 persons
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
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500 grams chicken fillets. cut into small pieces for stir fry100 grams Thai green curry paste650 ml coconut milk10 ml fresh milk1 tbsp fish sauce1 tbsp cooking oil1 small size onion, chopped250 grams fresh courgettes, cut into semi-circle or your preferred shape100 grams pak choi1 small size fresh red chili pepper, chopped1 stalk spring onion, chopped
Cooking Procedure
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In a saucepan, stir fry Thai green curry paste with 650 ml coconut milk under medium heat until boiled. Once boiled, lower heat and simmer. Stirring occasionally. Set aside.In a separate pan, heat 1 tbsp of olive oil.Sauté chicken pieces in onion until chicken turns brown.Add the Thai green curry paste and coconut milk mixture. Season with fish sauce. Stir well.Pour the 10 ml fresh milk then add the courgettes. Cover pan with lid and simmer for 5 minutes.