Fish curry is actually a protein rich recipe. Oily fish, mostly salmon (Raavas), mackerel (Bangda), King Fish (Surmai), and others., contain a lot of necessary fatty acids that enable to fight heart disease and even shield against a number of kinds of cancers.
Thai Green Curry - Gaeng Khieow Wuan
INGREDIENTS:
300 grammes chicken, finely sliced (about three fillets)
1 400ml can Thai Gold Organic Coconut Milk
2 teapoons Thai Gold Green Curry Paste
1 teaspoon raw sugar (optional)
2 teaspoons Thai Gold Fish Sauce
250 mls chicken stock
1 serving or about 300 grammes of your favourite mixed fresh
vegetables, roughly chopped. (the best vegetables with this
curry are softer flesh, like eggplant, courgettes, green beans)
DIRECTIONS:
Add the coconut milk to a saucepan and heat up to just boiling.
Add the curry paste and cook until the curry paste has dissolved into the milk, stirring
Regularly as coconut milk can separate.
Add the chicken, fish sauce, chicken stock and sugar.
Cook for five minutes, stirring regularly.
Add the vegetables and leave cooking for a further 2 minutes or so.
Serve with Thai Gold Organic Jasmine Rice.
Garnish
