2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large pan, ...

Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or ...

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

this healthy Thai green chicken curry couldn’t be simpler: think stir-fry, but with a fragrant coconut sauce. Each serving provides 424 kcal, 26g protein, 48g carbohydrates (of which 9.5g sugars ...

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's ...

Carnivores can add 3cm-diced boned chicken thighs to the curry paste and zucchini in the first stage of this Kiwi version of a Thai-style curry.