Easy Thai chicken curry

Name: Easy Thai chicken curry
Yield: 6 servings
Cuisine: Asian
Ingredients: 1.00 onion chopped; oil; 45.00 ml thai green curry paste; 500.00 ml stock chicken; 6.00 chicken breast fillets cut into strips; 400.00 ml coconut milk; 45.00 ml fresh coriander chopped; salt

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (8)

1.00	onion — chopped
	oil
45.00 ml	thai green curry paste
500.00 ml	stock — chicken
6.00	chicken breast fillets — cut into strips
400.00 ml	coconut milk
45.00 ml	fresh coriander — chopped
	salt

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Method:

Fry the onion in a little hot oil until tender.
Mix the curry paste with a cup of the stock and heat. Simmer for 2 minutes before adding the chicken, remaining stock and coconut milk.
Mix and simmer slowly for 10 minutes until the sauce thickens slightly. Add the coriander leaves, season to taste and garnish with strips of spring onion and red pepper.
Serve with rice, preferably basmati rice seasoned with a pinch of dried basil. Add a little coconut milk to the water while cooking to give the rice a wonderful flavour.