Thai green chicken curry

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Ingredients (14)

1 Tbs	oil
1	onion — chopped
2 Tbs	green curry paste
1 1/2 cup	coconut milk
1/2 cup	water
500 g	chicken breast fillets — chopped
100 g	pepper — green, yellow or red
6	lime leaves — kaffir
1 Tbs	fish sauce
1 Tbs	lime juice
1 tsp	lime — zest only
2 tsp	brown sugar
	fresh coriander
1	lemongrass — bruised

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Method:

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.
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