Thai Green Curry

Method

1. 1Cook Rice as per instructions.
2. 2In 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. 3Keep the wok going, turn down heat to med and add the curry paste. You want to cook the paste for 1 minute.
4. 4Now place the diced chicken with the curry paste and cook for 5 mins.
5. 5Now 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. 6Now 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. 7Serve on steamed rice.