This month we have chosen 1 of our bestsellers from Thai Botanico, The Thai Green Chicken Curry. As we are always being asked how to make a tasty version of this much-loved dish from home our chefs have designed an easy to follow recipe that we´re sure you´ll enjoy. Whilst here at Thai Botanico we make our own green curry paste our chefs recommend that you buy a pot from an oriental food shop as it works out a lot cheaper and will last longer when only making this dish every so often.
This recipe serves 4
500 grams of chicken breast
1 tablespoon vegetable oil
5 sliced shallots
1 – 2 teaspoons Thai green curry paste depending on taste
1 14-ounce can unsweetened coconut milk
1 large red &
1 large green bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and bring to the boil. Add chicken, peppers, green beans & bamboo sticks, stir until chicken is just cooked through. Stir in chopped basil Season to taste with salt and pepper.
Divide curry among bowls. Garnish with basil sprigs and lime wedges if desired.
Serve with steamed white rice