Green Thai Curry Chicken

This has to be one of my all time favourite recipes.  It is quick and easy and has the most incredible moreish taste.  I always joke and say that it is the “slimmers delight” – yeah right with coconut cream and cream!  I have often made this magical meal for family and friends and they always want to know when I can make it for them again.  My husband isn’t a big rice fan so I usually serve it with couscous as well as rice and pappadums!

Next time I make it, I think I will replace the chicken with prawns.

Spicy Chicken Curry 3

Green Thai Curry Chicken

Ingredients

2 large onions peeled and sliced
Green curry paste to taste
410g tin chopped tomatoes
10ml sugar
Salt & ground black pepper to taste
410g tin coconut cream
125ml cream
6 chicken breasts cut into small pieces

Method

  1. Fry the onion in a little oil in a wok until translucent.
  2. Add the curry paste and fry for 2 minutes.
  3. Add the tomatoes, sugar, salt and pepper and reduce until most of the liquid has evaporated.
  4. Add the coconut cream and cream and boil for 5 minutes.
  5. Add the chicken in handfuls into the sauce and cook for 3 minutes.

Submitted by:  Mandy Frielinghaus, Mauritius

Stir Fried Thai Garlic Prawns

These prawns are one of those “taste-explosion” dishes that leaves you wanting more!  It is incredibly quick and easy and makes for a fabulous starter for a decadent dinner party.

Ingredients

2 garlic cloves
30ml oil
24 prawns (heads off)
15ml chopped fresh coriander

Dipping Sauce

1 garlic clove
2 sprigs fresh coriander
60ml lime juice
3ml sugar
3ml green curry paste
2ml minced chilli

Method

  1. Peel and finely chop the garlic.
  2. Heat the oil in a wok and fry the prawns and garlic for 1 to 2 minutes until just cooked.
  3. Stir through the coriander.

Dipping Sauce

  1. Peel and finely chop the garlic.
  2. Finely chop the coriander and add to the garlic.
  3. Add the remaining ingredients and mix well.

 

Submitted by:  Mandy Frielinghaus, Mauritius