Thai green curry

Make a delicious thai green chicken curry in just three easy steps with this quick recipe

PurAsia contains:

Onion, garlic & ginger paste.
Thai green curry paste.
Whole spices.

What you need:

• Prawns, baby corn and courgettes
• 1 can coconut milk. (400ml)

What you do:

1. Heat a tablespoon of oil in a large non-stick frying pan. Add the onion, garlic & ginger paste (sachet 1) and fry over a low heat for about one minute (pre-frying the paste really helps to bring out the flavours). Add the chicken, cut into medium sized pieces, and cook until sealed on all sides.
2. Add the Thai green curry paste (sachet 2) and stir to coat the prawns over a medium heat. Stir in the can of coconut milk and bring to a simmer. Add the vegetables.
3. Add the whole spices (sachet 3) and allow to cook gently for about 5-7 minutes, or until the chicken is cooked and the sauce has thickened just slightly (Smile - it's time to eat now!)
4. Serve with Jasmine rice.

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