The full flavour of Thai Green Curry, without the added fat from the coconut cream
INGREDIENTS:
1 can evaporated milk lite
15ml Hansells Coconut Essence (about 3 capfuls)
1 onion (sliced)
2 cloves garlic (sliced)
1 tablespoon oil
400g chicken breast (skin removed) or use beef or fish
1 tablespoon Thai Green curry paste
2 cups mixed vegetables (broccoli, beans, peas, carrots) chopped
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice and zest of 1 lime (optional)
Fresh chilli to taste (optional)
2 tablespoons fresh coriander and basil, chopped (optional)
INSTRUCTIONS:
Combine 1 cup of evaporated milk with coconut essence and stir to combine.
Cut the chicken breast into bite-sized pieces.
Heat the oil over a moderate heat in a large pan. Fry the onion and garlic gently until soft.Add the chicken to the pan, and stir fry until browned.
Add the curry paste and stir to combine. Cook for 2-3 minutes until the paste is evenly dispersed.
Add the evaporated milk mixture along with the sugar and fish sauce.
Bring to a simmer and gently simmer for 10 minutes, until some of the milk has reduced. Taste and adjust the seasoning to suit.
Add the vegetables to the pan. If you like more liquid, add a bit more of the evaporated milk from the can (you can add a little water or stock at this point if you like.
Cook for another 5 minutes, then add the lime zest, chilli, basil and coriander, if using.
Turn off the heat and leave to sit for 5 minutes. This allows the flavours to mingle and it'll taste better if it's not boiling hot.
Serve with plain rice.
RELATED PRODUCTS: