Betty's Creamy Green Thai Chicken Curry Stir Fry

Betty's Creamy Green Thai Chicken Curry Stir Fry Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

A mild and creamy stir fry from Thailand (not traditional though). Loaded with coconut cream, vegetables and prepared Thai green curry paste this is sure to please anyone who enjoys Thai style foods. Serve over fragrant rice for a complete meal.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
10 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

  • ·
    8 chicken thigh fillets, sliced into equal long lengths
  • ·
    2 tb oil
  • ·
    1 large onion, sliced
  • ·
    2 tsp grated ginger
  • ·
    2 tsp minced garlic
  • ·
    1 heaped tb thai green curry paste (i use ayam)
  • ·
    1 steam of lemon grass - chopped as fine as you can
  • ·
    2 tb fish sauce
  • ·
    1 tin coconut milk
  • ·
    1 tin coconut cream
  • ·
    3 medium carrots, sliced fine
  • ·
    2 big handfuls of green beans, topped and tailed and sliced in half
  • ·
    12 baby corn, sliced in half
  • ·
    a tin of bamboo shoots, drained
  • ·
    2 tb chopped coriander (cilantro)

How to Make Betty's Creamy Green Thai Chicken Curry Stir Fry

Step-by-Step

  1. Heat the oil in a heavy based fry pan and cook the chicken for 2 minutes. Remove and set aside.
  2. In the same pan, add the onion, ginger, garlic and curry paste. Cook for 45 - 60 seconds. Add in everything but the coriander (cilantro) and return the chicken.
  3. Simmer for 10 minutes. Stir through the coriander (cilantro) and serve over rice.

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