Thai Green Curry Chicken


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Featuring Cavendish Farms® FlavourCrisp™ Crispy Sweet Potato Fries

 4 cupsCavendish Farms FlavourCrisp Crispy Sweet Potato Fries
 ½ cupgreen beans, trimmed, halved
 ½ cupred bell pepper, julienned
1 tbspvegetable or sunflower oil
1garlic clove, chopped
4 tspThai green curry paste
1 cancoconut milk
2 tspThai fish sauce
1 tspsugar
4boneless skinless chicken, diced
3 stripslime zest
 ½ cupbasil leaves
2½ cupsrice, boiled


  1. Heat Cavendish Farms FlavourCrisp Crispy Sweet Potato Fries according to directions. Dice and set aside.
    2. Boil water. Add green beans and cook for 3 minutes. Drain and put to one side.
    3. In a wok or large frying pan, heat oil until very hot. Drop in garlic and cook until golden - this should take only a few seconds.
    4. Spoon in curry paste and stir.
    5. Pour in the coconut milk and let it come to a bubble. Stir in the fish sauce and sugar.
    6. Add chicken. Turn heat down to a simmer and cook, covered, for about 8 minutes, until chicken is cooked.
    7. Add green beans and let them warm through. Add lime zest and the basil leaves.
    8. Sprinkle with lime garnish and serve immediately with boiled rice and diced sweet potato.



  Prep time: 30 minutes
Serves: 4