23 April, 2017
Chicken Thai Green Curry
Chicken Thai Green Curry
Serves; 4 or 10 bariatric portions
Ingredients:
- 1/2 portion of C4K Kitchen’s Thai Green Curry Paste
- 1/2 leek, diced
- 1 small onion, diced
- 1 celery stalk, diced
- 2 garlic cloves, finely diced
- 2 teaspoons sesame oil
- 600g chicken breast or thighs, diced
- 1 can (400ml) light coconut cream
- 1 cup chicken stock
- 1 zucchini, halved and sliced
- 1 cup beans, sliced in 2cm sticks
Method:
- Sauté the onion, peel, celery and garlic in the sesame oil in a large heavy based saucepan over a medium heat for 3-4 minutes or until the onion softens
- Add in the chicken and brown until the chicken has sealed
- Add the paste in and sauté until aromatic
- Pour in the coconut cream and stock simmer for 5 minutes
- Lastly add the zucchini and green beans, stir through
- Place the lid on the saucepan and simmer for 10 minutes.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly
- For additional heat and flavour extra Thai Green Curry paste can be added anywhere up to the entire recipe quantity
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.