Ingredients
-
coconut oil
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Chicken Breast Fillets (skinless & boneless)
-
Cariblend® Green Seasoning Paste
-
coconut milk
-
Thai fish sauce
-
Coriander leaves (fresh Cilantro)
Directions
Carib-Thai Green Chicken Curry
Lightly-spiced, but wonderfully fragrant, this creamy chicken curry is sure to please. (Photographed here with Carib-Thai Coconut Rice)
Ingredients
- 2 tbsp coconut oil (for frying chicken, then green seasoning paste)
- 800 g diced chicken breast
- 240 ml Cariblend® Green Seasoning Paste
- 400 ml coconut milk
- 1 tbsp Thai fish sauce (or light soy sauce)
- 2 tbsp fresh green Thai basil (coarsely chopped)
- 2 tbsp fresh green coriander leaves (cilantro, coarsely chopped, to serve (optional))
- Salt & pepper to taste
Instructions
- Heat the coconut oil in a large skillet or frying pan.
- Fry the chicken chunks in the coconut oil, stirring frequently over a medium heat, for 5-7 minutes, or until golden brown. Remove from the pan with a slotted spoon and set aside.
- Reduce heat to medium-low, take the pan off the heat to cool a little (you don’t want to brown the green seasoning paste when added), then add the green seasoning paste and the coconut cream from the top of the tin of coconut milk, return to the heat and fry for a few minutes (just until the coconut cream melts).
- Add the coconut water that remains in the tin of coconut milk, the Thai (or Vietnamese) fish sauce, and increase the heat and bring to the boil. Reduce heat to medium-low and simmer for 5-10 minutes, until the sauce begins to thicken.
- Add the chicken pieces and simmer for another 5-10 minutes, or until the sauce is thick and creamy and the chicken is cooked through.
- Season to taste with salt and pepper, then add the chopped basil and coriander leaves (if using), stir to heat through, and serve.
- Serve with Carib-Thai Coconut Rice.
Nutrition
Sodium: 506mgCalcium: 40mgVitamin C: 4mgVitamin A: 346IUSugar: 1gPotassium: 611mgCholesterol: 150mgCalories: 687kcalSaturated Fat: 33gFat: 58gProtein: 39gCarbohydrates: 3gIron: 5mg
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