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
Coriander *optional
OR/ Thai Basil

How to
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.

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