Thai Green Curry Ingredients 1 1 1 200ml 250g 1
tbs oil tbs green curry paste stalk of lemon grass coconut milk boneless chicken dessert spoon chopped coriander or dried spice Zest and juice of ½ lime Shake of Thai fish sauce or soy sauce Handful of any green frozen vegetable e.g., peas, broccoli
Method 1. Heat the oil in a wok or large frying pan. 2. Add the curry paste and cook over a fairly high heat for about one minute stirring with the lemongrass, (if using).
3. Reduce the heat slightly and stir in the chicken pieces and lime zest until coated in the paste.
4. Add the coconut milk, fish sauce or soy sauce and bring to a simmer. 5. Cooking for 25 minutes and stir in the coriander and lime juice. 6. Check for seasoning adding more fish sauce or soy sauce if needed. 7. The curry is now best left to sit for a few minutes so the sauce becomes
creamier. You will also taste the true flavour of the curry paste when is slightly cooler.
8. Serve with lots of fragrant Thai jasmine rice (follow the instruction on the packet).
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