Shredded chicken green Thai curry

Go through your extra chicken to make this flavor-pressed curry with coriander, lime and coconut milk

Prepared IN

22 minutes

COOKING TIME

12 minutes

Planning TIME

10 minutes

SERVES

4

Fixings

2 tsp vegetable oil

180g Thai green curry glue

400g lighter coconut milk

4 lime leaves

350g cooked chicken, destroyed

300g Oriental-style vegetable sautéed food

Juice of ½ lime

2 tbsp newly slashed coriander

Lime wedges, coriander branches and steamed jasmine rice (discretionary), to serve

Technique

1

Warmth the oil in an enormous griddle over a medium warmth. Include the curry glue and cook, blending, for 1 moment. Include the coconut milk and lime leaves and bring to the bubble. Diminish the warmth and stew for 2-3 minutes.

2

Include the chicken and vegetables and stew for 3-4 minutes until the vegetables are simply delicate. Mix in the lime squeeze and slashed coriander.

3

Spoon into bowls and present with lime wedges, coriander branches and steamed jasmine rice, whenever loved.

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