Thai green chicken curry

Recipe from: 30 August 2011

Ingredients 14
Servings 4
Time 5 mins

Ingredients

  • 1
    Tbs
    cooking oil
  • 1
    onion, chopped
  • 2
    Tbs
    green curry paste
  • 1 1/2
    cup
    coconut milk
  • 1/2
    cup
    water
  • 500
    g
    chicken breast fillets, cut into bite-size pieces
  • 100
    g
    red, yellow and green peppers
  • 6
    kaffir lime leaves
  • 1
    Tbs
    fish sauce
  • 1
    Tbs
    lime juice
  • 1
    tsp
    finely grated lime rind
  • 2
    tsp
    brown sugar
  • fresh coriander
  • 1
    piece lemongrass, bashed with flat side of the knife to release flavor.
 

Method

20 mins
 
Heat the oil in a wok.
Add the onion and curry paste to the wok and cook for 1 minute, stirring constantly.
Add the coconut milk and water to the wok and bring to the boil.
Add the chicken pieces, peppers, lemongrass and lime leaves to the wok, stirring to combine.
Reduce the heat and simmer for 15 to 20 minutes or until the chicken is cooked.
Now add the fish sauce, lime juice, lime rind and sugar to the wok, stir to combine.
Serve on basmati rice with fresh coriander.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.
 

 

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