Green chicken curry
Ingredients required for this recipe:
2 carrots, sliced
1 zucchini, sliced
1 small onion, sliced
1 cup peas
2-3 teaspoons green curry paste
400ml Trident Coconut Milk
500g chicken breast, diced
Sugar and fish sauce or salt, to taste
12 basil leaves (optional)
Heat lightly salted water in a wok or deep pan and cook vegetables until they are tender but still crisp. Drain.
Reheat the wok and add curry paste and coconut milk. Simmer for about 1 minute, stirring to dissolve paste.
Add chicken and return drained vegetables, add sugar and fish sauce or salt to taste.
Heat gently until chicken is cooked through, stirring often.
Stir in basil leaves, if using, and serve with jasmine rice.