Intense green curry

• 25 gr Kanokwan Green Curry Paste
• 400 ml Kara Coconut Milk 23 – 26%
• 3 tablespoons House of Asia Fish Sauce
• 200 g chicken breast, diced
• 1 small white onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 100 g broccoli, divided into florets
• 100 g zucchini, diced
• A few leaves of coriander, finely chopped
• About 30 ml of oil for frying
• juice of 1 lime

1. Blanch the broccoli florets briefly in salted water (2–3 minutes), drain and set aside.
2. Heat the oil in a heated pan or wok, add the onion, garlic, and ginger, and sauté for 1-2 minutes, until fragrant. Add the green curry paste and sauté for another 2-3 minutes, until fragrant. Pour in half the coconut milk and simmer until it slightly evaporates and thickens.
3. Add the chicken, zucchini, and remaining coconut milk, and simmer until tender. Finally, add the broccoli, fish sauce, lime juice, and cilantro, stir gently, and remove from the heat.

Tip:

To achieve a deeper, restaurant-style flavor in your curry, take your time frying the curry paste—this is when the oils and flavors are released. This dish tastes great served with jasmine or basmati rice.