Thai Chicken Curry and Rice
530g Chicken Breast Fillet
15ml Vegetable Oil
5ml Green Curry Paste
200ml Coconut Milk
10g Fresh Coriander
1 Fresh Lime
350g Long Grain Rice
Method1.Wash the vegetables and the fresh coriander. Grate the zest from half the lime.
2.Slice the chicken breasts into small pieces about 1cm thick.
3. Fry paste and add the chicken. Stir until the chicken is cooked through.
4. Add the vegetables and stir for 2 minutes.
5. Add lime zest and coconut milk. Simmer for 10–15 minutes until the sauce starts to thicken.
6. Cook rice.
7.Finely chop the coriander and squeeze the lime. Stir into the sauce.
8.Drain cooked rice.
9. Serve on bed of rice.