Authentic Asian Sauces

Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles_600

Tingly Green Peppercorn And Green Curry Chicken with Rice Noodles

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Marinate the chicken thighs with a pinch of salt for 10 minutes.
  2. Place all the green curry paste ingredients in a blender and blend until smooth to Green Curry Paste.
  3. Heat oil in a pan, add the Green Curry Paste, and stir-fry until fragrant. Gradually add coconut milk, followed by water, chicken, fish sauce, and sugar. Bring to a boil, then add Thai baby eggplants and kaffir lime leaves. Turn over medium heat for 10 minutes.
  4. Before turning off the heat, add Lee Kum Kee Tingly Green Peppercorn Oil and Thai basil.
  5. Prepare the additional ingredients. Soak the rice noodles in cold water until softened. In a separate pot, bring water to a boil and cook the rice noodles over low heat until tender. Rinse with cold water,  roll them and set aside. Soak the pickled mustard green in hot water to remove excess salt and sand, then chop it. Place all the remaining ingredients on a plate.
  6. To serve, take some rice noodles and toppings, and enjoy with the Green Curry Chicken.

    Tips: You can purchase green curry paste (around 50g) from Thai grocery stores. It will be more convenience.