Try this wonderfully simple recipe for a home made Thai Green Chicken Curry
2 tbsp. Peanut chilli Oil (I added chili flakes to normal peanut oil and made it spicy)
2 tbsp. Green Curry Paste (or more if you like it hot!)
2 skinless, boneless chicken breasts, cubed
2 lime leaves, coarsely torn
1 Lemongrass stalk, finely chopped
1 cup coconut milk
2 tbsp. Thai fish sauce
Thinly sliced lime leaves,
Shaved fresh coconut
OR/ Thai Basil
Heat a pan or/wok over high heat, and add Peanut chili oil.
Add the green curry paste and stir it until the aromas are released.
Add cubed chicken, lime leaves and lemongrass; cook for about 5 minutes or until chicken begin to develop a nice brown colour.
Add coconut milk with just a pinch of salt and simmer on a low heat for about 10 minutes.
Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.