Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 3 tbsp green Thai curry paste
  • 1 400 ml can of reduced fat coconut milk
  • 500 g chicken breasts (cut into bite size pieces)
  • 2 kaffir lime leaves
  • 1 tbsp fish sauce
  • ½ green pepper (sliced)
  • ½ red pepper (sliced)
  • 100 g button mushrooms (sliced)
  • Juice of ½ freshly squeezed lime
  • 2 tbsp coriander leaves (freshly chopped)

Instruction

  • Gently heat the vegetable oil over a medium heat in a large saucepan / casserole pot. Add the curry paste and sauté the Thai green curry paste over a medium heat for about 1 minute until fragrant.
  • Reduce the heat then gradually pour in the coconut milk. Stirring until the oil surfaces. About 3 minutes.
  • Add the chicken and kaffir lime leaves and allow to simmer for about 7 - 8 minutes until the chicken is cooked and no longer pink inside when cut in half.
  • Once the chicken is cooked stir in the fish sauce, green pepper, red pepper, and mushrooms. Simmer for about 15 minutes.
  • Turn off heat and stir in lime juice and coriander leaves. Remove kaffir lime leaves.
  • Serve with boiled or steamed basmati rice.