THAI STYLE CHICKEN & VEGETABLE CURRY
The 5-A-Day Menu Planner
by Susannah Blake
Serves 4
Ingredients
• 2 shallots, finely chopped
• 2 tbsp. sunflower oil
• 2 garlic cloves, crushed
• 2 tsp. grated fresh gingerroot
• 2 tsp. Thai green curry paste
• 2 green chilies, seeded and finely chopped
• 1 can (14oz.) coconut milk
• 1 2/3 cups chicken stock
• 3 skinless, bonelesschicken breasts, cut into bite size pieces
• 4 carrots, sliced diagonally
• 4 small red bell peppers, seeded and sliced
• 2 cups shredded cabbage
• juice of 1 lime
• 1 tsp. soft brown sugar
• 1-2 tsp. Thai fish sauce
• cilantro leaves, chopped, to scatter
• rice, to serve
Directions
Stir-fry the shallots in the oil 1 minute. Add the garlic, ginger, curry paste, and chilies and stir-fry a further 1 minute.
Pour in the coconut milk and stock and bring to a boil. Reduce the heat and simmer gently about 10 minutes.
Add the chicken and simmer a further 5 minutes, then add the carrots, bell peppers, and cabbage and cook about 3 minutes until the vegetables are just tender and the chicken is cooked through.
Stir in the lime juice, sugar, and fish sauce to taste, scatter with cilantro leaves, and serve with rice.
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