Sugar, onion, garlic, herbs and spices, chilli, coriander, turmeric, parsley,
kaffir lime, fennel, lemongrass, salt, rice flour,
maltodextrin, yeast extracts, canola oil, anticaking
agent (341), food acid (330).
1 Tablespoon oil
1 KG chicken thigh fillet cut small
30 gr Thai Green Curry spice mix
100 mL Chicken stock
2 tablespoons fish sauce
1-tablespoon brown sugar
140 mL Coconut milk
1/3rd cup chopped basil leaves
1) 1 tablespoon oil in frying pan over high heat, add chicken. Fry until golden
2) Reduce heat and add Thai Green Curry spice mix until aromatic. Add the chicken stock and stir.
3) Add fish sauce, sugar and coconut milk. Stir through and simmer for 15 min
4) Stir in the basil and serve with rice
Awards won by Thai Green Curry Medium Thai Curry
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