A quick and easy Thai green curry recipe
Prep time:5 mins
Cook time:15 mins
- 2 teaspoons oil
- 1 onion, chopped
- 2 tablespoons Thai green curry paste
- 1 cup coconut milk
- 300g chicken tenderloins
- 420g can Edgell Peas, Corn and Carrots, drained
- 2 tablespoons chopped fresh coriander
- Steamed rice, for serving
- Lime wedges, for serving
Heat oil in a saucepan and sauté onion and curry paste for 1 minute.
Add coconut milk and chicken tenderloins. Cover and simmer for 5 minutes.
Stir in Edgell Peas, Corn and Carrots, coriander and heat through. Serve with steamed rice and lime wedges.
Use peanut oil in Step 1 for a subtle nuttier flavour in your curry.