- 1 tbsp Thai green curry paste
- 2 tsp vegetable oil
- 500g skinless chicken breast
- 3 tsp Queen Natural Coconut Essence
- 1 1/2 cup skim milk
- 2 tsp cornflour
- 2 tbsp fish sauce
- Steamed green vegetables, to serve
Dice chicken to 2-3cm pieces. Heat wok to high and add two teaspoons of oil and stir fry curry paste until heated through and fragrant. Add diced chicken and cook over medium heat until browned.
Combine Quen Coconut Essence, cornflour and milk. Whisk until smooth then add to wok and mix over medium heat until combined. Simmer for 3-5 minutes being careful not to boil as this will cause the milk to curdle. Add fish sauce, vegetables and stir to combine. Serve with steamed rice.