Aromatic Asian Stock Pots

Thai Green Chicken Curry

Serves 2

15 mins prep time

35 mins cook time

Share this recipe

Ingredients

2 tbsp Vegetable Oil

300g Chicken Breast, Sliced

1 Small Aubergine, Diced

200g Mange Tout

1 Can Bamboo Shoots, Drained and Rinsed

400g Rich Coconut Milk

1 OXO Vegetable Stock Cube

190ml Boiling Water

1 OXO Aromatic Asian Stock Pot

2 tbsp Fresh Coriander, Chopped

2 tbsp Thai Basil, Chopped

Step one

Heat the oil in a wok or large frying pan. Add the Chicken and fry until just cooked through.

Step two

Reduce the heat slightly and stir in the aubergine, mangetout and bamboo shoots.

Step three

Add the coconut milk, OXO Vegetable stock, OXO Aromatic Asian Stock Pot and fish sauce.

Step four

Bring to a simmer, cooking for 15 minutes until thickened slightly.

Step five

Stir in the coriander and basil.

Step six

Serve with fragrant Thai jasmine rice.