Thai Green Curry with Chicken and Asian Vegetables
Thai Green Curry with Chicken and Asian Vegetables
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- 1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
- 1 tbsp. of vegetable oil
- 3 chicken thigh fillets (250-280g), diced
- 80g Tenderstem or regular broccoli, tough bits of the stems removed and halved if they are large, or if using regular broccoli, cut into bite-size florets
- 80g chestnut mushrooms, halved
- 40g of mangetout
- 40g tinned bamboo shoots in water, drained and finely sliced
- 10 small leaves of Thai basil or regular basil, torn (optional)
- Salt and caster sugar to taste
- Heat the oil in a pan. If you would like added heat, fry the extra chilli for 10 seconds.
- Add the chicken pieces and sear all over.
- Add the vegetables, except the bamboo shoots, and sauté for 4 minutes.
- Add the curry paste and stir well.
- Add the coconut milk, bamboo shoots, the aromatics from the spice pack and Thai basil (if using) and bring to a simmer.
- Cook until the vegetables are tender, and the chicken is cooked through - around 3-4 minutes more.
- Taste, adjust seasoning and sweetness and serve.
- 1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
- 1 tbsp. of vegetable oil
- 3 chicken thigh fillets (250-280g), diced
- 80g Tenderstem or regular broccoli, tough bits of the stems removed and halved if they are large, or if using regular broccoli, cut into bite-size florets
- 80g chestnut mushrooms, halved
- 40g of mangetout
- 40g tinned bamboo shoots in water, drained and finely sliced
- 10 small leaves of Thai basil or regular basil, torn (optional)
- Salt and caster sugar to taste
- Heat the oil in a pan. If you would like added heat, fry the extra chilli for 10 seconds.
- Add the chicken pieces and sear all over.
- Add the vegetables, except the bamboo shoots, and sauté for 4 minutes.
- Add the curry paste and stir well.
- Add the coconut milk, bamboo shoots, the aromatics from the spice pack and Thai basil (if using) and bring to a simmer.
- Cook until the vegetables are tender, and the chicken is cooked through - around 3-4 minutes more.
- Taste, adjust seasoning and sweetness and serve.
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Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.
Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.
Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.
Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
