| 30 | 10 | 2-4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 400g chicken breast
- 70g Thai green curry paste
- 400ml coconut cream
- ½ cup broccoli
- ½ cup carrot, rondelle
- ½ cup to 1 cup red pepper, julienne
- 250 ml chicken stock
- fish sauce
- 2 ½ tbsp palm sugar
- white pepper
Method
- Cut the chicken breast into bite sized pieces and marinate in a few teaspoons of fish sauce and white pepper to taste while you prepare the other ingredients
- Reduce the coconut cream in a pot until thickened. Mix the curry paste in and simmer until aromatic, 2 minutes
- Add 1 heaping tablespoon of fish sauce and the palm sugar, stir until dissolved. Then add the chicken stock until you reach desired consistency, no need to put it all in
- Boil the chicken in the sauce until 50% cooked then add the vegetables. Cook until tender and serve with white rice.