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
Takeaway · CC BY-SA 3.0