Thai Green Chicken Curry

Thai Green Chicken Curry

This simple authentic dish works really well using fresh prawns to replace the chicken

Dont be afraid to add a squeeze of fresh lime or a tablespoon of fish sauce to season your curry at the end

Serves 4
200g Thai Green Spice Mix
4 boneless, skinless chicken breasts, diced
400ml tin coconut milk

1. Heat the Thai Green Spice Mix in a large pan and cook for 1-2 minutes stirring continuously

2. Ass the coconut milk and bring to the boil.

3. Add the chicken to the sauce, bring to the bol and simmer for 20 minutes or until cooked throughout, stirring occasionally.

4. Serve with Thai fragrant spices and fresh coriander

To celebrate their launch The Mighty Spice Company will be cooking up their new summer recipes in various stores and giving out recipe cards for everyone to use at home.

The unique blends of spices will be available with the other fresh foods in the chiller cabinets of Selfridges, Harvey Nichols and a number of fantastic independents.

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