modified from: World Cuisine Thailand
Serves: 4
- 1 tablespoon vegetable or peanut oil
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 2-3 tablespoons green curry paste
- 1 or 2 hot Thai peppers, chopped or left whole
- 1 3/4 cups coconut milk
- 2/3 cup chicken stock
- 4 kaffir lime leaves
- 4 skinless, boneless chicken breasts, cut into cubes
- 1 tablespoon fish sauce
- 2 tablespoons Thai soy sauce
- grated zest & juice of 1/2 lime
- 1 teaspoon jaggery or soft light brown sugar
- 4 tablespoons chopped fresh cilantro
Have all ingredients ready. Heat the oil in a large skillet and stir-fry the onion and garlic for 1-2 minutes until starting to soften. Add curry paste and stir-fry 1-2 minutes. Add coconut milk, hot peppers, stock and lime leaves, bring to a boil and add the chicken. Reduce heat and simmer gently 15-20 minutes, until chicken is tender. Add the fish sauce, soy sauce, lime zest and juice and sugar. Cook 2-3 minutes or until sugar has dissolved. Serve garnished with chopped cilantro over Jasmine rice.
(Chop up the hot peppers if you like it really spicy, if not, leave them whole or you can leave them out altogether.)
