There is something exotically cultural about a Thai green curry. With this recipe you can leave the pasta for one night and make this basic recipe for a tasty treat.
200ml carton coconut cream .
3 tbsp Thai green curry paste (we like Thai Taste Green Curry Paste, from major supermarkets).
2 tbsp runny honey.
Juice of 1 lime.
450g mini chicken breast fillets.
Handful chopped fresh coriander, plus extra leaves to garnish.
1 red chilli, thinly sliced, to garnish (optional)
1. In a bowl, pour in the coconut cream, curry paste, honey and lime juice. Mix well together and then add the chicken, chopped into chunks. Add any vegetables if you desire. Toss well and then leave for 15 minutes.
2. Transfer the mix to a saucepan and cook for 12-15 minutes until the chicken is cooked and the sauce has thickened. Add the coriander.
3. Whilst the curry is cooking, boil the rice in a separate saucepan: a quarter cup of rice to two cups of boiling water serves one person.
4. Dish up with the curry on top of the rice and garnish with the coriander leaves and chilli if desired.