Nigel Slater’s version of this Thai dish.
Ingredients
- 3 tbsps vegetable oil
- 3 tbsps thai green curry paste
- 450 g boned chicken thinly sliced
- 50 ml coconut milk
- 2 tbsps brown sugar
- 2 tbsps fish sauce
- 2 2 tbsps red and green chilli peppers seeded and sliced
- 2 handfuls fresh basil leaves
- 3 tbsps coconut cream
Servings:
Instructions
- Heat the oil in a wok or frying pan, then stir in the green curry paste, Add the chicken and stir fry quickly over a high heat, tossing it in the oil and paste for 2-3 minutes.
- Add the coconut milk, sugar, fish sauce and chilli peppers and cook for 5 minutes, stirring often.
- Just before serving toss in the basil leaves. Pop a spoonful of coconut cream on top of each serving and serve with rice.
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