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Quick Thai Chicken Curry

3 cups chicken thigh fillets or breast, diced
Splash of rice brand oil
2 cups of spring onions, chopped
1 cup stringless beans, chopped
1 cup red capsicum, sliced
1 bunch Asian veg, chopped
1 teaspoon of fresh chopped ginger
1 teaspoon fresh chopped garlic
1 400ml can of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts
Pinch of palm sugar or brown sugar
½ cup coriander, chopped *optional
A few drops of fish sauce*optional

Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste.  Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce. Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.    

Serves: 4

For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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