Thai green curry

Recipe from: 7/1/1997 12:00:00 AM
Ingredients 7
Servings 2


  • 4
    chicken breast fillets, cubed
  • salt and freshly ground black pepper
  • 2
    cloves garlic, crushed
  • 45
    green curry paste
  • 200
    coconut milk
  • 1
    lemon (grated rind only)
  • 15
    each fresh basil and coriander leaves, finely chopped


Season the chicken cubes with salt and pepper and fry in a little oil until lightly browned. Reduce heat and add the garlic and 30-45 ml curry paste to taste. Stir-fry for about another minute. Add the remaining ingredients and simmer until the sauce thickens slightly and the chicken is tender and cooked through. Serve with rice. Serves 2-3.

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