Deliciousand aromatic Thai curry. With coconut cream, lime juice, Tom Yum paste, lemongrass, sugar snap and sweetcorn. As most of Thai stir-fries very easy and quick to prepare. You can substitute palm sugar with brown sugar. Tom Yum paste is widely available in most supermarkets, you shouldn’t have any problems buying it. Take extra care not to overcook your vegetables. They should be tender and crunchy. Serve with naan bread or jasmine rice. Enjoy!
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- 2 chicken breasts
- 2 tsp Tom Yum paste
- 1 lemon grass stalk
- 2 kaffir lime leaves
- 100 g sugar snap
- 100 g baby sweetcorn
- 1 romano pepper
- 1 lime, juiced
- 1 tbsp palm sugar
- 320 ml coconut cream
- 1 tbsp toasted sesame oil
- coriander leaves, naan bread or jasmine rice to serve
- Slice your chicken breasts into thin strips, marinate in a bowl with 1 tsp Tom Yum paste and 1 tbsp sesame oil. Put into the fridge for 30 minutes.
- Wash and dry your vegetables, cut the sweetcorn into small chunks, halve the pepper and slice into strips, slice the lemon grass thinly.
- Heat a large, deep frying pan, add the marinated chicken, sizzle for 2-3 minutes.
- Add the sugar snap, sweetcorn, pepper, lemon grass, stir-fry for 2-3 minutes.
- Reduce the hit a little, add the remaining teaspoon of Tom Yum paste, kaffir lime leaves, 160 ml coconut cream, lime juice and the palm sugar.
- Cook for 8 - 10 minutes, stirring from time to time, until chicken cooked throughout.
- Add the remaining 160 ml coconut cream and bring to boil.
- Serve decorated with coriander leaves with naan bread or jasmine rice.
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