Green Thai Curry with Cabbage and Chicken Breast
Ingredients
- 4 Chicken breasts
- 5.3 oz Frozen peas
- 2 Spring onions
- 1 Red chili
- 1 Mild green chili
- 1 Lemon juice
- 0.5 Savoy cabbage
- 0.5 Bunch of cilantro
- 3.1 inches Ginger root
- 20.3 fl oz Coconut milk
- 6.8 fl oz Coconut cream
- 5.1 fl oz Fish sauce nuoc-mâm
- 3.4 fl oz Lime juice
- Salt
- Pepper
Instructions
- Leaf the cabbage and coarsely chop the leaves. Blanch them in a pot of boiling water for 1 minute. Drain them well.
- Slice the chicken breasts. Peel the ginger and cut it into thick slices. Finely chop the chilies. Peel the onions and cut them into sections.
- In a wok, heat the fish sauce. Add the lemon juice, chilies, peas, and ginger. Bring to a boil, then pour in the coconut milk and cream. Bring to a boil again.
- Incorporate the cabbage, cover, and let it simmer for 10 minutes after it returns to a boil.
- Add the sliced chicken and onions. Let them poach covered for 5 minutes, until the chicken is just cooked.
- Serve the Thai green curry sprinkled with cilantro leaves. Enjoy with rice.
Video
Notes
Green Thai Curry with Cabbage and Chicken Breast
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