Demonstrated in store by Scottish chef “Alan Taylor” using his Thai green curry paste recipe, using my Silit wok.
- 1 tsp oil
- 1.5 tablespoons of Thai green curry paste
- 400ml tin of coconut milk
- 2 tsp fish sauce
- 1.5 tsp palm or white sugar
- 500g chicken thighs, cut into small bite sized pieces
- 150g snow peas
- 1 bunch asparagus
- 1 large red chilli
- Steamed jasmine rice to serve
Cook’s tip: to ensure that the asparagus isn’t woody, snap the ends off by hand. The asparagus will naturally snap at the correct place. Discard the woody ends (or you can use them for a vegetable stock).
Heat a wok or pan on medium heat. Add the curry paste and cook until fragrant. Add the the tin of coconut milk and stir and heat.
Season with fish sauce and sugar and then add the chicken and simmer for about five minutes. Add the snow peas and asparagus and simmer for another few minutes, until chicken is cooked through. Slice the chilli thinly and add to the curry and serve
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