Recipes
Chicken Links Green Curry
Serving Size: 3-420 minutes
This Thai-inspired green curry is a simple dish for weeknight dinners. Made with pre-cooked Jones Dairy Farm Chicken Links for extra convenience, you can whip up this tasty meal in under 30 minutes.
- 8 Jones Dairy Farm Chicken Links
- 2 Eggplants
- 4 Mushrooms (Any type)
- 2 Bell Peppers
- 4 Baby Corns
- 10 Sweet Basil Leaves
- ½ Chili Pepper
- 50g Green Curry Paste
- 1 Can Coconut Milk (400g)
- ½ tbsp. Sugar
- 1 tsp. Gara Soup
- 1 tbsp. Fish Sauce
- 150 ml. Water
- 1First, remove the seeds from the chili pepper and cut into one inch pieces
- 2In the same manner, cut the rest of vegetable into small vertical pieces
- 3Take a frying pan and heat oil on medium heat. Add the chicken links until browned, then remove.
- 4Place the eggplants, bell peppers, chili pepper, mushrooms, and the baby corn into the same pan then remove once vegetables are cooked through
- 5Taking a paper towel, wipe the excess debris and oil off the pan
- 6Add vegetable oil into the pan and fry the green curry paste on low heat for about one minute
- 7Add the coconut milk precipitate first and fry; then follow with the rest of the coconut milk along with water, sugar, and gara soup
- 8Allow this mixture to boil
- 9Add the vegetable mixture and chicken links into the pan and allow to simmer for about five minutes
- 10Add the fish sauce and basil leaves, then turn off heat
- 11Serve on a plate with warm rice
This recipe is made using
Jones Dairy Farm Chicken Links
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