green curry paste (according to taste)
soft dark brown sugar- 2 tbsp
lemon grass- 1-2 thick stalks
boneless chicken, cut into chunks -
grated zest of 1 lime
1 lime, juice
coconut milk-500ml
light soy sauce
green coriander, roughly chopped
oil- 2 tbsp
capsicum -1(red or green)
chilli,s -3 (if u like it real hot
Heat oil in a wok or large frying pan. Add green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemon grass, than stir in the chicken pieces and lime zest and chilli,s if using until coated in the paste. cook chicken almost done add capsicum stir for a minute and than add coconut milk, soy sauce and bring to a simmer, cooking for few minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.there is already salt in curry paste and and soy sauce so the curry is already quite salty.
Serve with Thai jasmine rice.
note; u can use fish sauce instead of soy sauce the smell of fish sauce is too strong for me .
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