Ingredients Jump to Instructions ↓

  1. 2 tbsp groundnut oil

  2. 350g (12oz) chicken breast (free-range if possible), cut into strips

  3. 1/2 onion, finely chopped

  4. 1 green chilli, de-seeded and finely sliced

  5. 1 garlic clove, crushed

  6. 2 inch piece lemongrass, cut in half lengthways

  7. 50g French beans, trimmed and sliced diagonally

  8. 50g sugar snap peas, trimmed and sliced diagonally

  9. 1/4 jar

  10. Blue Dragon Thai Green Curry Paste

  11. 1 can Blue Dragon Coconut Milk

  12. 1 tbsp green peppercorns in brine, rinsed

  13. 2 kaffir lime leaves, optional

  14. cooked rice to accompany

  15. coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a wok or deep frying pan, add half the chicken and stir-fry over a high heat for 3 minutes until lightly golden and cooked. Reheat the wok or frying pan, stir-fry the remaining chicken and set aside.

  2. Add the remaining oil and stir-fry the onion, chillies, crushed garlic and lemon grass for 1 minute or until lightly golden. Then stir-fry the sugar snap peas and French beans and cook for a further 1-2minutes. Set aside.

  3. Return the chicken to the pan and stir in the Thai Green Curry Paste, coconut milk, green peppercorns and kaffir lime leaves, if using. Stir until gently bubbling; return the reserved vegetables and leave to cook for a further 3-4 minutes, stirring occasionally.

  4. Spoon the curry into warm bowls filled with steaming rice and garnish the tops with coriander sprigs.


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