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15 minutes
25 minutes
40 minutes
- 18.40 gm vegetable oil
- 600g chicken thigh fillets, trimmed, cut into 3cm pieces
- 2 small zucchini, thickly sliced
- 500g broccoli, trimmed, cut into florets
- 175.00 gm green curry paste (see related recipe)
- 400ml can light coconut cream
- 12.20 gm fish sauce
- 4 makrut lime leaves, torn
- 125.00 ml frozen peas
- Steamed jasmine rice, to serve
- In a saucepan over high heat, heat oil and brown the chicken for 5 to 7 minutes. Reduce heat to medium-high, add zucchini and broccoli, and cook until zucchini starts to soften. Stir in curry paste and cook until fragrant, about 1 minute.
- Combine coconut cream, sugar, fish sauce, and lime leaves in a pot and bring to a boil. Reduce heat and simmer until sauce thickens, about 5 minutes. Add peas and simmer for an additional 2 minutes until heated through. Serve over steamed rice.
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