Doesn’t look colourful but it was oh soooooo delicious!!!
What you need:
500 ml coconut milk
3 tablespoons green curry paste (I use 1 tablespoon for a milder curry)
500 g chicken breasts, thinly sliced
3 tablespoons sugar
3 tablespoons fish sauce
10 g ginger, freshly grated
Juice and zest of 1 lime
2 handfuls fresh coriander leaves or basil leaves
What you do:
Put 60 ml coconut milk in a wok or a heavy based frying pan and simmer over a medium heat for about five minutes. Add the curry past and cook for 2 minutes until fragrant. Add the chicken and stir for a few minutes. Add the rest of the coconut milk, fish sauce and sugar and simmer for another 5 minutes. Lastly add the ginger, lime juice and zest and the fresh coriander leaves. Stir through and serve (with YUM-smile) immediately with fragrant Thai rice.