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.

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.

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.

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.

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 ...

- Let it simmer until the oil begins to separate from the curry paste, about 3-5 minutes. 4. Cook the chicken: - Add the sliced chicken to the pan and stir to coat in the curry mixture. - Cook until ...

3) Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer. Stir in ...

Preheat a large skillet to medium heat with a drizzle of oil. Add the vegetables and sauté with a sprinkle of salt, stirring every few minutes. Cook the vegetables for 5-7 minutes or until the ...