Thai Chicken Green Curry

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


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