Thai House® Green Curry(for use with chicken, beef or salmon and long grain/jasmine rice)
Ingredients:
Thai House® Green Curry Sauce - 180 gms
Chicken or Beef or Salmon - 80 gms approx.
Fine green beans cut into 2.5 cm pieces or baby corn or aubergine slices - about 6 pieces per portion
Red peppers (capsicums) – cut into 1” squares - about 4 per portion
Red chilli- cut into fine slivers - 1 /4 to 1 /2 chilli depending on taste – for garnish
Long grain / jasmine rice - 200 gms
Basil leaves, fresh coriander leaves or flat leaf parsley for garnish
Method:
1. Heat 80 gms of Thai House® Green Curry Sauce in wok or frying pan.
Add sliced chicken, beef or salmon pieces into wok and stir fry at high heat for 2 minutes.
2. Blanche the vegetables in boiling water for 1 min.
3. Add the remaining Thai House® Curry Sauce (about 100 gms) and the partially cooked vegetables. Stir continuously, bring to boil and simmer for 2-3minutes
4. Serve hot over steamed long grain / jasmine rice (12”plate suggested). Garnish with slivers of red chilli and fresh basil or coriander leaves or flat leaf parsley.