An original Thai curry is all about keeping everything in balance. The laos, lemongrass, coriander and other typical herbs give this green curry a mildly spicy taste. In Thailand curries are often eaten with chicken, but of course you can also choose fish or a vegetarian variant with only vegetables. The coconut milk gives the dish a full and creamy taste. Serve with rice or rice noodles and add some short fried cashew nuts for extra bite.
400 gr chicken breast fillet
2 red onions
2 cloves of garlic
1 pak choi
150 gr peas (frozen)
1 bunch of coriander
salt and pepper
And from Fairtrade Original:
Spice paste for Thai Green curry
400 ml coconut milk
1 pack of white rice noodles / basmati rice
Cut the onion into half rings, the pak choi into chunks and chop the garlic and coriander. Cut the chicken into thin strips. Divide the lime into parts.
Heat the olive oil in a wok and fry the chicken strips until brown. Add the garlic, onion and pak choi and fry briefly. Stir in the curry paste and leave to fry for two minutes. Pour in the coconut milk, stir well and bring to a boil. Add the peas and simmer for two minutes. Season to taste with salt and pepper
Prepare the noodles as indicated on the package. Divide the noodles over four deep plates or bowls and spoon the green curry over them. Sprinkle with the coriander and serve with the lime wedges.