THAI BREAK? - Serves 4
The answer's this cracking Chicken Green
Thai Style Curry!
Thai Style Curry!
Ingredients
- 2 tbsp vegetable oil
- 4 spring onions - thinly sliced
- 1 garlic clove - thinly sliced
- 4 chicken breasts - cubed
- 1 small aubergine - cubed
- 400ml can coconut milk
- 3 kaffir lime leaves
- 2 tbsp green Thai curry paste
- 140g shitake mushrooms
- 80g sliced water chestnuts
- 2 tbsp light soy sauce
- 1 tsp Thai fish sauce
- Handful of fresh basil leaves
- 1 x 300g Tray of Ainsley Harriott Rice & Simple Thai Sticky Rice
- Lime wedges to serve
Method
Heat the oil in a large pan and cook the spring onions and garlic for 2 minutes.
Add the chicken breast cubes and the aubergine and stir fry for 5 minutes.
Stir in the coconut milk, lime leaves and curry paste then simmer for 10 minutes.
Add the shitake mushrooms and water chestnuts then cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and freshly torn basil leaves.
Prepare the Ainsley Harriott Rice & Simple Thai Sticky Rice according to the instructions on the carton.
TO SERVE: Serve with the Thai Sticky Rice and lime wedges.
