Thaiby Wikibooks CookbookThai Green Curry with ChickenKeep screen onSaveShareIngredients1 tbsp vegetable oil2 tbsp Thai green curry paste (according to taste)1 tbsp soft dark brown sugar1–2 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 milk1 good shake of Thai fish sauce or light soy sauce1 small handful of coriander leaves, roughly chopped½–1 ea. lime, juicedStepsStep-by-step0 of 8 done1Heat the oil in a wok or large frying pan.2Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.3Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.4Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.5Stir in the coriander and lime juice.6Check for seasoning, adding more fish sauce or soy sauce if needed.7Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.8Serve with lots of fragrant Thai jasmine rice.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
