Spring Thai chicken.
Cook time: 10 mins | Prep time: 10 mins | Serves: 3
Ingredients.
2 tablespoon extra virgin olive oil
6 (500g) chicken tenderloins
2 tablespoons Thai green curry paste
400g (1 tin) coconut cream (can use coconut milk)
1 asparagus, trimmed cut into 3
1 cup garden peas, frozen
salt and pepper to taste
Serve with:
2 cups rice, any preferred rice, cook to packet instructions
5g coriander leaves, optional
2 tablepsoons fried shallots, optional
Method.
1. On medium to high heat add two tablespoons of extra virgin olive oil in a medium fry pan.
2. Place chicken tenderloins in the pan and sear for 2-3 minutes on each side. Remove tenderloins and set aside.
3. To the same pan add green thai paste, coconut cream, and stir for 1 minute to combine on medium to high heat. Add the chicken tenderloins back in with the asparagus. Submerge asparagus into the liquid and lightly simmer for 5 minutes.
4. Stir in the peas and simmer for further 2-3 minutes. Take off the heat and serve with coriander, fried shallots and or cooked rice.
COOKING NOTES:
I find 2 tablespoons of Thai green curry paste is enough heat, however if you can take the heat add anther tablespoon.
I used a lemongrass stalk from the garden to add extra flavour, however it is not needed and I have made it without the lemongrass…. still delicious!
