Green Chicken Curry

Ingredients:

serves 4

  • 1 tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 1 garlic clove, chopped finely
  • 2-3 tbsp. Thai green curry paste
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 1/4 pint / 150 ml / 2/3 cup chicken stock
  • 4 kaffir lime leaves
  • 4 skinless, boneless chicken breasts, cut into cubes
  • 1 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • grated rind and juice of 1/2 lime
  • 1 tsp. jaggery or soft light brown sugar
  • 4 tbsp. chopped fresh cilantro, to garnish



( Conversion Tables for Cooking )


Procedures:

Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 1-2 minutes, until starting to soften. Add the curry paste and stir-fry for 1-2 minutes.

Add the coconut milk, stock, and lime leaves, bring to a boil and add the chicken. Reduce the heat and let simmer gently for 15-20 minutes, until the chicken is tender.

Add the fish sauce, soy sauce, lime rind and juice, and sugar. Cook for 2-3 minutes, until the sugar has dissolved. Serve immediately, garnished with chopped cilantro.

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