l My Pop-up Kitchen; Asian Fusion food

THAI CHICKEN GREEN CURRY

Everybody loves a Thai green curry and with MPUK’s Green Curry Paste you can now make your own! Follow our recipe or use your own favourite vegetables. It’s as easy as 1-2-3!

INGREDIENTS:

  • 2 boneless and skinless chicken thighs, grilled and sliced
  • 2 tbsp cooking oil (coconut or vegetable oil)
  • 1 small onion, chopped
  • 1 small aubergine, cut in to 2cm pieces
  • 1 small courgette, sliced into small wedges
  • 140g/6oz tin of sliced bamboo shoots
  • 1 or 2 peppers (red, green, orange or yellow)
  • 1 x 400g/14oz tin of coconut milk
  • fish sauce to season
  • 1/2 jar My Pop Up Kitchen Green Curry Paste

METHOD:

  • 1. Heat a pan until hot and add the oil. Add the onion and fry for 1 minute. Add the bamboo shoots and aubergine and cook until the aubergine has softened. Add the paste and fry until all the vegetables are coated with the paste.
  • 2. Turn down the heat and add the coconut milk along with the courgette. Simmer until the courgettes are soft, but don’t let the coconut milk boil or it might split.
  • 3. Add the peppers and sliced chicken. Simmer for 5 minutes, or until all the ingredients are hot, season with fish sauce, serve and enjoy!
  • 4. Ready to serve with jasmine rice.

Serves 2-3 people

MPUK Tip: Marinade the chicken with soy sauce before grilling for extra flavour!