As a student, Thai green curry used to be one of my go-to meals to cook for my friends when they came over for dinner. Not just because it tastes amazing, but because it’s really easy to make and doesn’t cost much either.
As this recipe doesn’t include coconut cream or milk, I felt I couldn’t in good conscience call it a “Thai” recipe. Nonetheless, this green curry came out scrumptious and took less than 30 minutes to make so it’s a winner in my book!
Who’s hungry? Vincent, our friend, and I. This recipe serves three people, twice! (Trust me, you’ll want leftovers — it tastes even better the next day.)
- 1.4 kg skinless chicken fillets, cut into thick strips or 2 cm x 2 cm cubes
- 1 kg stir-fry veggies
- 400 ml full cream milk
- 250 ml water
- 1 sachet Knorr Thai Green Curry dry cook-in-sauce
- 50 ml green curry paste
- 1 tbsp olive oil
- Salt & pepper
Curry in a hurry
Heat the oil in a large saucepan or wok and start browning your chicken.
Once browned, add the veggies. Season with salt & pepper.
Stir for 5 to 10 minutes, then move the veggies to the side of the pan to make a hole in the middle, and add the milk and water.
As soon as it boils, pour in the contents of the dry cook-in sauce sachet.
Stir like your life depends on it until the powder dissolves and the sauce thickens. Add the green curry paste now, too.
Let is simmer uncovered for about 15 to 20 minutes, or until the sauce has reduced considerably.
Serve with basmati or cauliflower rice.