Veat Thai Green Curry

Serves 4
    2 packets veat CHicken Bites, 1 tbsp vegetable oil, 2 tbsp green curry paste (according to taste), 1 tbsp soft dark brown sugar, 1-2 thick stalks lemongrass - fat ends bashed with a rolling pin (optional), 6-8 kaffir lime leaves - torn into pieces (if unavailable, use the zest of one grated lime), 400ml/14fl oz coconut milk, good shake of Thai fish sauce or light soy sauce, small handful of coriander, roughly chopped, 1/2-1 lime - juice only

Heat the oil in a wok or a large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the Veat Bites and lime leaves or zest until coated in the paste. Add the coconut milk and soy sauce and bring to a simmer for 25-30 minutes or until the mixture thickens slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavors of the curry paste ingredients when its slightly cooler. Serve wit lots of fragrant Thai jasmine rice.

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