3-4 tablespoons high-quality green curry paste (adjust to your spice preference) 1 (13.5-ounce) can full-fat coconut milk, unshaken. 1 cup chicken broth ...

Directions . Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes. Stir in vegetables; return to a boil.

Slice each chicken breast into 6 long strips. In a medium bowl, combine the green curry paste, 1/4 c. coconut milk, lime juice, salt and black pepper. Toss the chicken with this mixture until ...

Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.

To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside.

Heat oil in a pan cook the chicken for 3-4 minutes each side and then and sauté the onion until soft. 2. Add the green curry paste and cook for 1 minute until fragrant.

4 chicken breasts; 1 tin coconut milk; Fish sauce (to taste) Palm sugar (to taste) 30g Thai apple aubergine (or regular aubergine, skins removed, cubed and fried) ...

Preparation. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute.

Preparation 1. In a medium bowl, whisk together the egg, panko, 1 tablespoon curry paste and 3/4 teaspoon salt. Add the chicken and mix gently until just combined.

Add 3-4 tablespoons of the prepared curry paste and fry for another 2 minutes. Add the coconut milk and stock, turn the heat back down to medium, and and simmer for 10 minutes. Add the rice noodles ...

Add the curry paste and cook, stirring frequently, 3 to 4 minutes. 4. Once the mixture is fragrant and the paste has heated through, add in the peas, water and coconut milk.

4) Add the sliced chicken then the vegetables. 5) Season to taste with fish sauce and sugar. 6) Simmer until cooked and garnish the serving dish with basil leaves.