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Toss chicken first in 1 tablespoon dark soy sauce then in the flour coating pieces evenly.

Chicken curry andhra style home cooking. Separate the leaves stalks and roots of the coriander and set the leaves aside. Reduce heat to low and simmer stirring occasionally for 15 minutes until potato is tender. Curry paste 2 tbsp thai green curry paste 3 cloves garlic 2 shallots or a large onion roughly chopped 1 bunch fresh coriander including stalks and roots washed 1 tbsp lemongrass paste optional 3 tsp ground cumin 3 big green chillies curry 1 tbsp peanut oil or grape seed 800g boneless chicken thighs free range is good.

Stir continuously so the paste doesnt catch and all the chicken is seared. Add sliced onion and chicken pieces. Add curry paste and cook stirring for 1 minute until fragrant.

Heat the oil in a large skillet over medium high heat. Bring to boil on high stirring. Add the ginger curry paste lime zest and juice and cook for a further 2 3 minutes.

Stir chicken and lime through. Add the chicken and cook for 6 8 minutes until starting to brown then pour in the coconut cream mix well and simmer gently stirring for 12 15 minutes until the sauce is slightly thickened. Toss chicken first in 1 tablespoon dark soy sauce then in the flour coating pieces evenly.

Stir through fish sauce lime juice and. Reduce heat cover and simmer for 10 15 minutes until chicken is almost cooked. Add coconut cream milk and lime leaves.

Place chicken in the skillet cook and stir. Lastly add all canned vegetables to the curry. Heat the oil in a pan and gently fry the garlic onion and kumara for a few minutes.

Add the chicken and stir fry to colour. Make this savory chicken dish with thai green curry paste available in asian markets for a fast weeknight dinner. Bring to the boil.

Add potato and beans. Finely chop the stalks and roots. Add the coconut cream vitasoy calci plus and fish sauce and bring to the boil stirring occasionally.

Bring nearly to the boil. Reduce heat simmering for 8 minutes until chicken is cooked through. Add the chicken and curry paste and cook over medium heat stirring constantly for 5 minutes or until seared all over.

Add watties wok creations thai green curry simmer sauce and coconut milk. Stir in coconut milk water fish sauce and chelsea soft brown sugar.

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