Thai Chicken Green Curry

Ingredients
1 Ltr Coconut cream, I used Kara Coconut Cream
4 Tbsp green curry paste
8 Kaffir Lime leaves
2cm knob ginger, finely sliced or grated
2 Tbsp palm sugar
1/2 cup sweet chilli sauce
Fish sauce to season
600g chicken thigh, diced into 2cm cubes
water if needed
coriander to garnish

Bring the coconut cream to the boil, add curry paste, lime leaves, ginger, palm sugar and chilli sauce. Simmer for 30mins taste add fish sauce to taste. Add chicken, simmer until chicken is cooked through. Add water too thin the curry sauce if needed.

Serve with a garish of coriander and rice

Enjoy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s