Thai Green Chicken and Prawn Curry

Serves 4


30 ml (2 T) sunflower oil

1 onion, sliced

2 cloves garlic, crushed

1 red pepper, deseeded and sliced into thin strips

60 ml (4 T) Thai green curry paste

1 x 400 ml tin coconut milk

45 ml (3 T) Huletts Yellow Sugar

75 ml (5 T) lemon juice

500 g filleted and skinless chicken breasts cut into cubes

Salt and pepper to taste

100 g baby corn, cut each into 4 pieces lengthways

200 g baby marrows, cut in slices at an angle

50 g tender broccoli stems

500 g extra large prawns, shelled and deveined

Fresh coriander and spring onions to garnish

  1. Heat the oil in a wok, add the onion, garlic and red pepper and stir fry until the onion is soft and translucent.
  2. Add the curry paste and coconut milk and allow to simmer.
  3. Add the sugar, lemon juice and chicken and simmer until the chicken is lightly coloured and just done.
  4. Add the seasoning. Lastly stir in the vegetables and prawns and simmer until the prawns are just pink.
  5. Garnish with fresh coriander and chopped spring onions.

Serve with basmati rice.

Hint: 1. Fresh chillies may be added for extra heat. The prawns may be omitted by increasing the amount of chicken if preferred. For a tasty extra add steamed butternut cubes to the curry.


Hint: 2. The baby corn, marrows and broccoli may be blanched in advance and refreshed in cold water.