Rated 4 out of 5 based on 2 votes
- 3 x chicken breasts
- 5 tspn (hot) green curry paste
- 270 ml coconut cream
- 270 ml coconut milk
- 250 g cherry tomatoes
- 1/2 x yellow capsicum
- 1/2 x red capsicum
- 200 g sweet snow peas
- 100 g white bean shoots
- 2 cups basmati rice
- 1 clove ginger
- 1 clove garlic
(Serves 4 People â€“ Prep time: 15 Min â€“ Cooking time: 30 Min)
It all starts from cooking the Basmati rice. (I like to use a rice cooker…but there are plenty of alternative methods.) Once you’ve got that covered we can proceed with the rest of the recipe.
Chop the three chicken breasts into triangles and place them into a bowl.
Add 2 tablespoons of hot green curry paste and roll the chicken pieces in the green curry paste and let them marinate for 15 minutes.
While the chicken is getting spiced up:
- Chop the cherry tomatoes in half (unless you like them whole)
- Dice the yellow and red capsicum
- Rinse the white bean shoots in water and drain them
- Clean the sweet snow peas
- Open the coconut milk and cream cans.
Fry the garlic, ginger with the green curry spiced chicken in a wok till golden, pour the coconut milk and cream in to the mix. Add two to three tablespoons of hot green curry paste and let it simmer on low flame for 10 minutes.
Add the chopped ingredients into the Wok and add the cherry tomatoes, sweet snow peas and white bean shoots last so they are still crunchy when served.