A very easy version of this Thai chicken curry. You can adjust the amount of curry paste you add according to taste. In the version pictures i added some green beans. Just boil or steam until they are cooked to your liking- i like mine with a bit of bite- then add them to the green curry for the last couple of minutes of the cooking time.
Ingredients
- 12 oz boned free range chicken breast or thigh meat
- 12 fl oz coconut milk
- 1 tbsp groundnut oil
- 2 tbsps thai green curry paste
- a little sea salt
- 8 kaffir lime leaves
- 3 tbsps basil leaves shredded
Servings:
Instructions
- Cut the chicken into large bite sized pieces.
- Gently bring the coconut milk to near boiling but do not allow to boil.
- Fry the chicken in the oil in a shallow pan over a high heat for about 2 minutes until golden all over.
- Stir the curry paste into the coconut milk, add the salt and lime leaves and pour over the chicken. Simmer very gently for 12 minutes.
- Scatter over the shredded basil leaves and serve.
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