Shopping List: 4 chicken breasts cut into cubes, 1 packet Green Curry paste, garlic, chilly, corriander, baby marrow, mung beans, onion and a splash of coconut cream (1 cup).
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| These are the frozen coriander cubes. I used 2 blocks for this curry. |
I love the frozen garlic and coriander available at Woolies, they pop out like ice cubes and the perfect amount. Quick and easy and no chopping involved.
Fry chicken and onion in the curry paste for 5 min, add the baby marrow and mung beans and stir so that the paste covers all the ingredients and fry for further 5 min.
Add in half a cup of water and 1 cup coconut cream and reduce temperature, let simmer for 30 min untill all the vegetables cooked and sauce thickens.
Serve with a little sweet chilly sauce.
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