Blue Dragon Thai green curry
Cooking: 25 min
Portion for 4/5 people.
3 boneless chicken breasts
1 green pepper
1 pack of Broccolini
1 can of Blue Dragon coconut milk
6 spoons of Blue Dragon Green Curry paste
3cm chunk of fresh ginger
3 garlic cloves
1 spoon of coconut oil
6 tea spoon of dark brown sugar
5 x pinch of salt
Serve with rice or medium egg noodles
You also need a deep frying pan, grater, knife and chopping board.
Wash all your vegetables and chicken breast then dry them with kitchen towel. Chop the chicken breast into 3cm pieces. Prepare a pan on medium heat and when hot add a spoon of coconut oil. Melt the oil and add the chicken. Fry on each size and add 3 pinches of salt, some black pepper and grate fresh ginger and garlic over the chicken, mix with the chicken and cook for 4/5min. Chop your green pepper into 0.5cm slices and broccolini in half if too long then add the veggies to the frying chicken. Move all ingredients from time to time and after 2min add coconut milk. At this point slightly reduce heat on the pan and shimmer/cook your curry for another approx 10min to reduce amount of water in the curry. Add another 2 pinches of salt and 6 tea spoons of brown sugar. Next add 6 spoons of Blue Dragon Thai green curry. Mix it well and cook for another 3/4mins. If you decided to eat your curry with noodles add 3/4 packs and fry for 2mins all together.
The curry at this point is done !;)
On our video we used 50% of curry with brown rice and 50% with noodles.
This creamy green curry tastes absolutely delicious! You have to try it and let me know how did you get on.
Thanks for watching !
The Cooking Twins