Doesn’t look colourful but it was oh soooooo delicious!!!

YUM eat cafe


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.

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