Green Thai Curry Cooking Sauce

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Green Thai Chicken and Vegetable Curry

  • 1 tbsp oil

  • 1 lb boneless skinless chicken breast or thigh, cut into chunks

  • 1 onion, peeled and sliced

  • 1/2 lb pea pods, trimmed

  • 1 can mini corn cobs (or fresh if you can find them!)

  • 1 can water chestnuts, sliced

  • 1 bottle MiniKitchen Green Thai Curry Cooking Sauce

  • Fresh coriander, chopped, for garnish

  • Roasted peanuts, chopped, for garnish

HEAT the oil in a medium saucepan on medium-low heat. 

ADD the chicken and saute for 3-4 minutes, until browned 

ADD the onion and pea pods and saute for 2-3 minutes, until softened 

ADD Green Thai Cooking Sauce

ADD corn cobs and water chestnuts, bring to a gentle boil, reduce heat to medium-low and lightly simmer until chicken is cooked through, approximately 10 minutes

SERVE with rice, noodles or naan bread

Variation: You can substitute prawns, other fish, pork, chicken, beef or tofu. You can also substitute roasted veggies, chickpeas, or paneer. Adjust simmer time accordingly (cooked ingredients only need to come to a simmer). If using beef or pork, chicken or beef, brown in oil for 5-7 minutes before adding other vegetables and sauce.

Veggies can be substituted with whatever you like! Zucchini, eggplant, peppers, asparagus - be adventurous!

Damini Mohan