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THAI GREEN
CURRY WITH CHICKEN
METHOD
Put the Thai curry paste into a deep bowl with the thick coconut milk. Microwave covered on 600W for 4
minutes, until the colour changes. Stir in-between. Add the chicken. Microwave on HIGH for 4 minutes.
Add coconut milk, red chillies, kaffir lime leaves and lemon grass to the bowl. Microwave on 600W for 5
minutes. Add sugar. Taste and season with fish sauce if it needs salt. Stand for 3-4 minutes before serving.
Serve with plain steamed rice.
PREPARATION TIME: 10 mins COOKING TIME: 15 mins SERVES: 4
INGREDIENTS
5 tbsp Thai green curry paste
3 tbsp Oil
2 tbsp Fish sauce (nam pla)
5 Basil leaves
400 gm Chicken breast boneless, shredded
4 Red chillies, sliced
3 stalks Lemon grass or bundle
3 cups Coconut milk
3 Kaffir lime leaves, torn
1½ tsp Sugar