About this recipe:Served with jasmine rice, this is a fabulous dish. The baby sweetcorn and water chestnuts are a nice addition to your typical green curry. Feel free to use fresh baby sweetcorn instead of tinned.
2 tablespoons rapeseed oil
3 shallots, finely chopped
3 cloves garlic, sliced
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons green curry paste, or to taste
450g skinless chicken breast fillets - cut into strips
salt and pepper to taste
5 stalks lemon grass
1 (410g) tin baby sweetcorn, drained
1/2 (227g) tin water chestnuts, drained
300ml coconut milk
1 bunch fresh Thai basil leaves, torn
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a large frying pan over medium-high heat. Cook and stir the shallots, garlic and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the frying pan. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.
Mix the coconut milk into the frying pan, and bring to the boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
I made this for my son and myself, the two ladies of the house didn't want to know, I used two tablespoons of paste, my son ate half before he gave up, next time I'll just use one spoon and build up from there, apart from that it was well tasty 😀 - 06 Mar 2016