Thai Green Curry is a beloved dish because of its balance of spicy, savoury, and slightly sweet flavours. Originally from ...

Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste. Heat the oil in ...

Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or ...

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

1. Heat the oil and add the onions, Saute till they soft. 2. 2. Add the curry paste and stir fry to mix well. 3. 3. Add chicken pieces, saute over high heat till opaque. 4. 4. Add water and cook till ...

Remove items from your saved list to add more. This easy green curry butter can be rubbed over chicken, seafood, tofu or vegetables for fast flavour. Extra butter can be stored in the fridge or ...

The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.

On a night when I feel like dining in Southeast Asia, I make this Thai Curry Chicken recipe. One pan dinners are always easy ...

Thai-inspired dish is super easy to prepare - and saves on dishes! Fragrant, delicious and versatile too, you can easily swap out the bok choy for other veg such as broccoli or green beans.