Go through your extra chicken to make this flavor-pressed curry with coriander, lime and coconut milk
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
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.
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.
Spoon into bowls and present with lime wedges, coriander branches and steamed jasmine rice, whenever loved.