Green Thai Curry Chicken

Written By Sarah Terpstra

This quick and easy curry comes together in less than 30 minutes and is a great way to use bits and bobs of produce from the fridge.

Get all of the other ingredients at Russell’s, and enjoy!

SERVES 2

INGREDIENTS

  • 1 Tbsp Vegetable oil

  • 1 deSiam Green Thai Curry Kit (Available at Russell’s)

  • 2 Chicken thighs, Boneless and skinless, sliced

  • 1 Bell pepper, sliced

  • 1 cup Snap peas

  • 1 Carrot, thinly sliced

  • Rice

METHOD

Heat oil in a deep skillet or pot.

Add in all of the green curry paste from the kit, and stir to fry.

Add 1 Tbsp of the coconut milk from the kit, and stir to combine.

Add the chicken to the pan, and stir to coat in curry mixture.

Add the remainder of the coconut milk, along with 100ml of water.

Add the vegetables, along with the contents of the coconut sugar and spice packets. *Note: Leave out the chillies, if you like milder curries!

Bring to a boil, then lower to a simmer, cover, and cook until the chicken is tender and the vegetables are still bright.

Serve over rice, and enjoy!

Sarah Terpstra
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