This recipe for Thai green curry is a cheat's version that will give you a yummy and authentic dish in a speedy amount of time. It piles in heaps of tasty asparagus, shallots and garlic, plus a generous amount of chicken, which is all cooked together in a stunning Thai-inspired sauce.
- 1 dish of Veetee Thai Jasmine Rice
- 3 tablespoons vegetable oil
- 2 shallots, sliced
- 2 dried lime leaves, chopped
- 1 garlic clove, crushed
- 4 skinless chicken thighs, diced
- 1 tablespoonThai green curry paste
- 50ml coconut milk
- 1 teaspoon sugar
- Salt and black pepper to taste
- 4 baby asparagus spears, blanched
Method1 Heat the oil in a pan and stir-fry the shallots, lime leaves and garlic for 1 minute.
2 Add the chicken and cook on high for 3 minutes, or until chicken is cooked through.
3 Stir in green curry paste, coconut milk, sugar and seasoning, then cook for a further 1
4 Add the rice and asparagus, reduce the heat and cook for 2 minutes or until the rice is heated through.
5 Serve immediately.
Prep Time10 minutes
Cook Time20 minutes
Nutrition InformationServes 2
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