Thai Green Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Chicken breast

  Broilers or fryers, meat only, raw

  450g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Peas

  Green, frozen, unprepared

  100g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Brown sugar

  1 tbsp or 9g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Curry paste

  1 tbsp or 15g

• Onions

  Raw

  3 ⅛ small or 220g

Directions

1. Cook the rice following the packet directions.
2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the curry paste. Cook, stirring, for 2 mins or until fragrant.
3. Add the coconut milk and stock. Bring to a simmer. Add the chicken, capsicum and snow peas, if desired, and cook for 2-3 mins or until chicken is cooked through. Chop half the coriander leaves and add to the curry. Stir in the fish sauce, sugar and half the bean sprouts, if desired. Squeeze over half the lime wedges. Taste and add more fish sauce, sugar and lime juice, if desired.
4. Top the curry with remaining bean sprouts, and coriander leaves. Serve with the rice and lime wedges.

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• Thai Green Curry with Spring Vegetables
• Thai Coconut Curry Soup
• Thai Curry Naan Pizza
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