Real Family Recipes from coming soon! All your kitchen gadgets, utensils and accessories in one stop

Saturday, August 12, 2006

Giffs Thai Green Curry

Thai Green Curry

400ml can of coconut milk blue dragon
5 tsp of thai green curry paste
4 – 6 chicken fillets
4 tblsp soy sauce
2 tblsp caster sugar
8oz can bamboo shoots
1 juice of lime
5 med spring onions


Pour half a can of coconut milk into saucepan, add curry paste. Bring to boil stirring continuously. Boil rapidly for 4 minutes or until sauce is reduced by half.

Add chicken (cut into strips) and bring to boil. Reduce heat and simmer for 5 minutes. Stir occasionally

Add soy sauce, sugar. Stir and bring back to boil.

Drain the bamboo shoots and cut into matchsticks. Add to pot. Bring to boil and simmer for 5 minutes.

Stir in remaining coconut milk, lime juice and shredded spring onion. Heat through for 2 – 3 minutes.

Serve with rice crusty bread, chickpea salad and a green salad.

Chick pea salad

Tin of chickpeas
Punnet of cherry tomatoes
Half a cucumber
2 tablespoons of balsamic vinegar
2 tblsp olive oil
Fresh ground salt and pepper to taste

Drain chickpeas and put in serving bowl. Quarter your tomatoes; chop your cucumber small put in your vinegar, oil and seasoning. Stir it up, cover and put in fridge 2 hours before serving.


Post a Comment

<< Home