Ingredients
Method
- 1 T vegetable oil
- 90 g Woolworth Thai green curry paste
- 400 g free-range skinless chicken breast fillets, cubed
- 400 ml can coconut milk
- 1 T fish sauce, to taste
- 1 T sugar or honey, to taste
- 1 Jasmine rice, steamed, to serve
- lime, to serve
- fresh coriander, to serve
- fresh chilli, chopped (optional)
Method
Ingredients
1. Add oil and Thai green curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring the paste to a gentle simmer.
2. Add chicken breast fillets and 80 g sugar snap peas, sliced diagonally, and sauté for 2 minutes.
3. Add coconut milk and simmer for 15 minutes, or until the chicken is cooked through. If desired, season to taste with fish sauce and sugar or honey.
4. To serve, divide between 4 bowls of steamed jasmine rice and garnish with fresh lime and basil. For an extra kick of heat, add freshly chopped red chilli.
Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau
Find more Asian-inspired recipes here.
Whether you want to expand your repertoire or just add a touch of umami, you’ll find what you need when you shop Woolworths' new range of Asian-inspired sauces, condiments, pickles and pantry basics. Now you can enjoy your favourites, from teriyaki and pad Thai to sushi and ramen without shelling out for takeaways – or travel.
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