Thai Green Curry with Chicken and Asian Vegetables
  • 3
  • 10
  • 10
This is a classic green curry using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the whole spice sachet or vary the vegetables as you like. Serve simply with rice.
Thai Green Curry
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  • 1 pack of The Spice Tailor Thai Green Curry
  • 1 tsp of vegetable oil
  • 3 chicken thigh fillets (250-280g), diced
  • 100g tender-stem broccoli
  • 100g brown mushrooms, halved
  • 50g of snow peas, sting removed if you like
  • 2 tbsp of Thai basil or normal basil, torn (optional)
  • 1 tsp of lemon juice, fish sauce or both
  1. Heat the oil in a pan and fry the spices and herbs from the whole spice and aromatic sachet for 10 seconds, including the extra chilli for added heat.
  2. Add the chicken pieces and sear all over.
  3. Add the vegetables and sauté for 4 minutes.
  4. Add the green sauce from the base sauce pouch and stir well. Add the coconut milk from the larger sauce pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
  5. Add the lemon juice and/or fish sauce.
  6. Taste, adjust seasoning and serve.
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