Thai Green Curry with Chicken

Thailand

Published method, 8 steps.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai green curry paste (according to taste)
• 1 tbsp soft dark brown sugar
• 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
• 750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
• 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
• 400 ml (14 fl oz) coconut milk
• 1 good shake of Thai fish sauce or light soy sauce
• 1 small handful of coriander leaves, roughly chopped
• ½–1 ea. lime, juiced

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