A curry is a dish that you can easily make in advance. The green curry paste is the spiciest of the four Thai curry pastes. They are fresh green peppers that provide for that spiciness, color and taste.
You can make the curry as spicy as you want by adding more or less pasta. Is it too sharp? Little extra coconut milk does wonders.
For 2 people:
Step 1: Cut the chicken fillet into strips, the broccoli into florets and the zucchini and paprika into small pieces.
Step 2: Meanwhile, heat the curry paste briefly in a wok pan or frying pan with one tablespoon of oil. Add the chicken thigh and cook for 2-3 minutes. Add the chopped vegetables and cook for 3 minutes.
Step 3: Add the coconut milk and bring it to the boil while stirring. Let it simmer gently until the chicken and vegetables are tender.
Serve the green curry with Pandan / Jasmine rice. For extra pit add some fresh coriander and chilli pepper.
Replace the 200 grams of chicken for 200 grams of drained chickpeas and add together with the coconut milk.
Use a pre-cut vegetable mix.