Cooking Instructions
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Step 1
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the
Potatoes (2)
to boil for 5 minutes. Drain the water and set the potatoes aside.
Step 2
Heat up
Cooking Oil (2 Tbsp)
in a large pot or wok over medium-high heat.
Step 3
Add
Tyson® Chicken Breast (1)
and saute until the outside of the chicken turns white. Then add the
Yellow Onion (1)
and
Green Curry Paste (2 Tbsp)
. Mix well.
Step 4
Add
Eggplant (1)
,
Green Beans (1/2 cup)
,
Bamboo Shoot Strips (1/4 cup)
,
Baby Corn (1 cup)
and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
Step 5
Stir in
Coconut Milk (1 can)
and
Water (1 cup)
. Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
Step 6
Add the
Palm Sugar (2 Tbsp)
, a pinch of the
Kaffir Lime Leaves (3)
,
Fish Sauce (2 Tbsp)
, and half of the
Fresh Thai Basil Leaves (1 cup)
to the curry. Give all the ingredients a good stir to combine.
Step 7
Transfer the curry to a serving dish, then top with the remaining basil leaves and kaffir lime leaves.
Step 8
Serve the Thai Green Curry with
White Rice (to taste)
. Enjoy!
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