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For the curry sauce

To finish the curry

  • Frozen peas 150.0 g
  • Baby Corn 120.0 g
  • Chicken breast, skinless 700.0 g
  • Brown sugar 20.0 g
  • Fish sauce 20.0 ml
  • Lime juice 20.0 ml
  • Coriander 20.0 g
  1. 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.
  2. 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.