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Wicked Thai green chicken curry recipe
Wicked Thai green chicken curry recipe from emsiecov |
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Ingredients1 tbsp vegetable oil2 tbsp Thai green curry paste 1 tbsp soft dark brown sugar 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin 750g skinless, boneless breast of chicken, cut into chunks Lime zest 400ml coconut milk A drop of light soy sauce A small handful of coriander, roughly chopped 1 lime, juice only |
Handy HintThe curry is best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. |
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Method1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.2. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. 3. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. Serve with lots of fragrant Thai jasmine rice. | |||||||||||||||||||
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