Thaï green chicken curry with baby vegetables
Chicken cooked in a Thai green curry sauce made with coconut milk, green chilies, lemongrass, and kaffir lime. Served with baby vegetables such as baby corn, zucchini, and snap peas.
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Ingredients
Portions:
4
150 g
chicken breast, diced
1 tbsp
sunflower oil
2 piece
shallots, finely chopped
1 piece
lemongrass stalk, finely chopped
2 tsp
green curry paste
200 ml
coconut milk
50 ml
vegetable broth
3 piece
kaffir lime leaves
1 tsp
cane sugar
50 g
zucchini, sliced
50 g
baby corn, halved
50 g
sugar snap peas
25 g
edamame, shelled
0.5 tsp
ground white pepper
1 pinch
fine salt
10 g
Thai basil leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp sunflower oil in a pan over medium heat. Add 2 piece finely chopped shallots and 1 piece finely chopped lemongrass stalk, sauté until fragrant.
- Add 150 g diced chicken breast and cook until browned on all sides.
- Stir in 2 tsp green curry paste, then pour in 200 ml coconut milk and 50 ml vegetable broth. Add 3 piece kaffir lime leaves and 1 tsp cane sugar, bring to a simmer.
- Add 50 g sliced zucchini, 50 g halved baby corn, 50 g sugar snap peas, and 25 g shelled edamame. Cook for 5-7 minutes until vegetables are tender.
- Season with 0.5 tsp ground white pepper and 1 pinch fine salt. Stir in 10 g Thai basil leaves just before serving.
Adjust the spice level by adding more green curry paste if desired. Serve with steamed jasmine rice for a complete meal.