Wine Selection By:
1 of 2
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THAI CHICKEN CURRY
best paired with
Manor House SAUVIGNON BLANC
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
1 Onion, Finely sliced
30ml (2 tablespoons) sunflower oil
400g chicken fillet strips
400ml Coconut milk
5ml (1 teaspoon) Robertsons Coriander
15ml (1 tablespoon) Thai green curry paste
10ml (2 teaspoons) fish sauce
5ml (1 teaspoon) sugar
5ml (1 teaspoon) Robertsons Sweet Basil
100g green beans, trimmed and halvedInstructions
- Heat oil in a pan and fry onions until soft
- Add Robertsons Coriander and fry to release the aroma and flavour
- Add Thai green curry paste and fry for 2 minutes stirring continuously
- Add coconut milk together with the chicken strips, fish sauce and sugar
- Turn down the heat and allow to simmer for about 12 minutes until the chicken is tender and cooked
- Add the green beans and Robertsons Sweet Basil and allow to warm through so that the beans are still slightly crunchy and a vibrant green colour
- Serve with basmati rice
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EASY CHICKEN
View this recipe -
PAPRIKA AND HONEY MARINATED CHICKEN
View this recipe
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