This Thai Green Curry is quick and easy enough for a weeknight supper. It’s full of aromatic flavour and coats the low carb cauliflower noodles with the sauce to make them taste fresh, light and mouthwateringly delicious. I use the @woolworths_sa ready made green curry paste. It’s packed with the right amounts of authenticity needed for the meal without having the children making a fuss that it’s too overpowering. I do add extra, ginger, garlic and green chilis just for the extra heat and in turn keeping the balance of flavour.
Thai Green Curry
* 1 tbsp olive oil
* 500 g Chicken breast cubed marinated in 2 tsp garlic, ginger and Himalayan salt.
* Chopped vegetables of choice. Carrots, red onion, mixed peppers, green beans and green chilli.
* 1/2 tin is @woolworths_sa Reduced Fat Coconut Milk
* 150ml hot water
* @woolworths_sa Thai Green Curry Paste
* 1 teaspoon Salt
* 2 chopped green chilli
* 1 lime juiced
* 1 sprig fresh coriander chopped
Heat a wok or large frying pan with the olive oil. Add the marinated chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned. Add the vegetables and stir-fry for a few mins and then add the curry paste and blend the paste with the chicken and vegetables. Pour in the coconut milk and water. Simmer for 10-12 minutes, until the vegetables are cooked and the sauce has reduced a little. Season with salt and pepper and lime juice. Finally garnish with coriander. Serve with @woolworths_sa cauliflower noodles or @woolworths_sa fine egg noodles.