Ingredients
For the curry sauce
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Water 400.0 ml
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Light coconut milk 400.0 ml
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Lime leaves 1.0 g
To finish the curry
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Frozen peas 150.0 g
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Baby Corn 120.0 g
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Chicken breast, skinless 700.0 g
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Brown sugar 20.0 g
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Fish sauce 20.0 ml
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Lime juice 20.0 ml
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Coriander 20.0 g
Preparation
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For the curry sauce
- Boil the water then whisk in the chicken jelly.
- Cook the KNORR Blue Dragon Thai Green Paste and cook for 1 min then add the coconut milk, chicken bouillon and lime leaves.
- Bring to the boil then simmer for 10 min. Remove and allow to cool until required.
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To finish the curry
- Dice and sauté the chicken for 1-2 min. then add to the sauce along with the peas and baby corn.
- Place the sauce on to a medium heat and bring to the boil and cook for 2-3 min. or until the chicken is cooked.
- Add the sugar, lime juice and fish sauce then remove from the heat.
- Garnish with the chopped coriander.