Start this recipe by heating the oil in a wok and fry the chicken pieces for 2 minutes to seal. Add in the green curry paste and cook for a minute. Add in the coconut milk, fish sauce, soy sauce, ginger and sugar and season with pepper and salt. Bring to the boil, turn down the heat and cook for 8-10 minutes. Add in the cut fresh vegetables, cook for a further minute or two before serving into deep bowls with the cooked jasmine rice on the side.

Serves 2-3

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