Blue Dragon Thai Green Chicken Curry
recipe for Blue Dragon Thai Green Chicken Curry has
been reproduced courtesy of www.ukshallot.com
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just 40-50 calories per 80g, which counts as one portion
towards the recommended five portions of fruit and vegetables
Not only that, but shallots are a rich source of vitamins
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UK Shallots are a fantastic addition to healthy dishes
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An authentic recipe, using traditional Thai ingredients
for a food experience straight out of a Bangkok street
for Blue Dragon Thai Green Chicken Curry
3 tbsp vegetable oil
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp Blue Dragon Premium Green Curry Paste
2 400ml cans Blue Dragon Coconut Milk
4 shallots, finely chopped
4 chicken breasts, cut into thin slices
2 kaffir lime leaves
6 baby aubergines, quartered
24 pea aubergines
1 tbsp Blue Dragon Thai Fish Sauce
A handful of Thai basil
1 tbsp sugar
1 red chilli, finely sliced
1 carton Blue Dragon Coconut Cream
to make Blue Dragon Thai Green Chicken Curry
spices in a dry frying pan until a light, even brown
spices from the saucepan and in a mortar pound until
a saucepan, heat the oil until hot.
the Blue Dragon Green Curry Paste and spices and stir
fry for about 30 seconds to 1 minute until it develops
the heat and add the coconut milk a little at a time.
Allow it to simmer for about 1 minute.
the chicken, shallots, shredded kaffir lime leaves
and both types of aubergine and simmer for 2 minutes.
Blue Dragon Fish sauce and sugar to taste and continue
to simmer until the chicken is tender and the aubergines
is important to fry the paste in oil first to release
the aromas of the aromatic herbs and spices.
you cant find Thai aubergines, use mange tout, baby
sweet corn and frozen peas instead - add to the curry
at the same time as the chicken.
2 - 4
with permission of UK