Thai Green Curry

If you don't like your curries too spicy, be careful about the type of curry paste you put in. If you like a mild curry, you may even consider reducing the amount of paste you put in.

Either way, we know you'll love this dish.

Ingredients

• 3 Tablespoon Green Curry Paste  
• 1 chicken breast, skin off
• 1 Zucchini sliced
• 2 tablespoons fish sauce
• 3 teaspoon brown sugar
• 1 small onion sliced into half moon
• 2 teaspoons corn flour
• 150ml water
• 1/3 cup light cooking cream
• 1 can Evaporative Coconut Milk Light
• 2 cups rice, cooked as per instructions

Method

1. Cook Rice as per instructions.
2. In a large non-stick frypan or wok place onion on med high heat and stir fry for 5 mins, do not burn the onion, turn heat down if necessary.  Once cooked put on a plate and set aside.
3. Keep the wok going, turn down heat to med and add the curry paste. You want to cook the paste for 1 minute. 
4. Now place the diced chicken with the curry paste and cook for 5 mins. 
5. Now add the Light Coconut Milk mix together.  Add ½ cup of water, fish sauce. sugar and bring to the boil. Once sauce is simmering, turn heat down zucchini and cook for 5 mins.  Now add the onion back into mixture and simmer for a further 5 mins.
6. Now add light cooking cream, stir.  Mix 2 teaspoons cornflour with ¼ cup cold water and add to the curry, this will thicken it, keep stirring.  If you feel it is a bit too thick, add a little extra milk or water, but it should be a nice glossy thick curry sauce.
7. Serve on steamed rice.