Serves 4
Ready in 35 minutes
Ingredients:
2 tbsp Sweet N Spicy Corfu Green Thai Curry Blend
500g chicken breast or thigh, sliced
1 tbsp olive oil or coconut oil
1 medium onion, sliced
1 red bell pepper, sliced
1 zucchini, sliced
400ml coconut milk (full fat for creamier result)
100ml water or chicken stock
1 tsp fresh grated ginger (optional)
Juice of ½ lime
Fresh basil or coriander for garnish
Jasmine rice, to serve
Method:
Sauté the base
Heat oil in a deep pan over medium heat. Add onion and cook until soft and slightly golden.
Bloom the spices
Add 2 tablespoons of our Green Thai Curry Blend. Stir for 30–60 seconds until fragrant. This step releases the essential oils and deepens the flavor.
Cook the chicken
Add sliced chicken and cook until lightly sealed on all sides.
Create the sauce
Pour in coconut milk and water/stock. Stir well and bring to a gentle simmer.
Add vegetables
Add bell pepper and zucchini. Simmer for 10–12 minutes until chicken is fully cooked and sauce thickens.
Finish
Add lime juice and adjust salt if needed. Garnish with fresh basil or coriander.
Serve
Spoon over steamed jasmine rice and enjoy.
Chef’s Tip 🌿
For a vegetarian version, replace chicken with tofu or chickpeas and add extra vegetables like eggplant or green beans.
