Thai Green Curry Recipe



Put curry paste into a pan with a little oil and heat GENTLY

Add a glass of water to the paste a little at a time, stirring continously

Once the mixture is boiling add the chicken. Raise the heat a little, bring back to boil

Add two 2 tablespoons of fish sauce and one of sugar, leave to cook for 5 mins, turning chicken pieces occasionally to ensure they are cooked thoroughly

Add half of the coconut milk, stirring well. Bring back to boil

After 5 mins add bamboo shoots or the miniture Thai egg plants

Bring back to boil. Add the rest of the coconut milk. Bring back to boil again. Add can of water (use the coconut milk can...) then add the Thai egg plants, the kaffir lime leaves and another can of water. Simmer for 10 minutes

Optional - for extra green colour...

Crush the chilli leaves until well pulped, then add

Bring back to boil, reduce heat and let curry simmer for 10-15 minutes

After cooking, slice the red chillies into 3 lengthwise, sprinkle on top with the basil leaves

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