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Asian Fusion: Week #3

Thai Green Curry Chicken

Silky coconut-based curry with chicken and green vegetables

Ingredients

  • 800 g chicken breast, sliced
  • 2 x 400ml coconut milk
  • 2 tbsp green curry paste
  • 200 g bok choy
  • 1 onion, diced
  • 2 garlic cloves
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce (GF)
  • Jasmine rice to serve

Instructions

  1. 1

    Fry curry paste with garlic and ginger in oil 2 minutes.

  2. 2

    Add chicken and cook until no longer pink, about 5 minutes.

  3. 3

    Pour in coconut milk and fish sauce. Bring to a simmer.

  4. 4

    Add bok choy and cook 3 minutes. Serve over jasmine rice.

💡Tips

  • Save leftovers for Tuesday — curry deepens in flavour overnight.
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