Andrew's Awesome Thai Green Curry

Serves

4-6

Ingredients

• 4 tablespoons of vegetable or peanut oil

• 1 tablespoon of minced garlic

• 2 packets of Trident Green Curry Paste 50g

• 3 medium sized chicken fillets (breast) - sliced into approx 4cm pieces

• 400ml can Trident Coconut Cream

• 3 tablespoons of Trident Stir-Fry Fish Sauce

• 3 tablespoons of brown sugar

• 100g of finely chopped broccoli

• 100g of green capsicum sliced into 3cm sizes

• 3 kaffir lime leaves

• Good dash of black pepper

• 1 bunch of Thai basil (rip off the individual leaves - no stems)

• Jasmine rice

Instructions:

• Heat 2 tablespoons of oil in a wok. Add the garlic and Trident Green Curry Paste. Stir-fry for 1 minute - until the paste is aromatic.

• Add the sliced chicken and stir-fry to par cook. Remove to a plate.

• Add remaining oil to the wok together with 5 tablespoons of Trident Coconut Cream and simmer for 2-3 minutes.

• Add the chicken. Stir for one minute.

• Add the remainder of the Trident Coconut Cream, Trident Stir-Fry Fish Sauce, brown sugar, broccoli, capsicum, kaffir lime leaves and pepper.

• Reduce the heat to a light simmer and cook until chicken and vegetables are tender.

• 5 mins before serving - add the washed basil leaves.

• Serve with jasmine rice on the side. (I like to use a '1 cup' measure to scoop out the rice to create a rounded rice ball).