Home / Dinner Thai Green Chicken Curry
2 Tbsp (30ml) vegetable oil
1 large chopped onion
1 large chopped green pepper
1 Tbsp (15ml) chopped fresh ginger
1 stick lemon grass
2 Tbsp (30ml) Thai green curry paste
1 kg cubed chicken breast
1 can (380g) NESTLÉ IDEAL LOW FAT EVAPORATED MILK
100 ml NESTLÉ Dessert & Cooking Cream
300 g courgettes
Salt and pepper
Basmati or long grain rice
Heat 2 Tbsp (30ml) vegetable oil in a pot and add 1 large chopped onion, 1 large chopped green pepper, 1 Tbsp (15ml) chopped fresh ginger and 1 stick lemon grass chopped and fry for 1 - 2 mins.
Add 2 Tbsp (30ml) Thai green curry paste into sauté mix and fry for another min.
Add 1 kg cubed chicken breast and coat in curry mix, fry for another 2 - 3 mins.
Once chicken is well coated and seared, add 1 can (380g) NESTLÉ IDEAL LOW FAT EVAPORATED MILK, 100 ml NESTLÉ Dessert & Cooking Cream and 300 g courgettes sliced into discs.
Cover and simmer for 25 mins (stir every 5 mins).
Remove lid and season to taste.
Add more curry paste for desired extra heat and salt and pepper to taste.
Serve with basmati or long grain rice.
Garnish with chopped coriander.