Chicken Thai Curry

Name: Chicken Thai Curry
Ingredients: 2 tablespoons oil (I use sesame or peanut + canola); 1 onion, chopped; 1 tablespoon chopped fresh ginger; 1 tablespoon chopped chili (don't mince); 1 garlic clove, minced; 500 g chicken thigh fillets, sliced (I've used breast); 2 tablespoons green curry paste; 1 cup vegetable stock or 1 cup chicken stock; 1 cup coconut milk; 50 g sugar snap peas (I usually use 200g); 50 g baby corn, halved lengthwise (again, I use the whole can); 14 cup coriander leaves, fresh (+ garnish); 12 lime, juice of

13 ingredients

11 steps

Ingredients

2 tablespoons oil (I use sesame or peanut + canola)
1 onion, chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped chili (don't mince)
1 garlic clove, minced
500 g chicken thigh fillets, sliced (I've used breast)
2 tablespoons green curry paste
1 cup vegetable stock or 1 cup chicken stock
1 cup coconut milk
50 g sugar snap peas (I usually use 200g)
50 g baby corn, halved lengthwise (again, I use the whole can)
14 cup coriander leaves, fresh (+ garnish)
12 lime, juice of

Directions

1

heat oil in large frying pan or wok.
2

Saute onion, ginger, chili and garlic until onion is tender.
3

Add chicken.
4

Cook, stirring for 2-3 minutes.
5

Blend in green curry paste.
6

Cook 1 minute.
7

Pour in stock and coconut milk.
8

Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
9

Add vegetables, coriander and juice.
10

Simmer further 2 minutes.
11

Serve immediately with rice.