Green Chicken Curry

INGREDIENTS
 

4 chicken thighs

1-2tbsp of Green Curry Paste (Mae Ploy is my favourite) 

1 can Coconut Milk or Cream

1-2tbsp fish sauce

1tbsp palm sugar (brown or white is fine)

1 green capsicum

2 cups snow peas

3 kaffir lime leaves (these freeze great so I always have some handy)

Fresh Thai Basil or Basil leaves

or any other veggies that you like

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METHOD

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Cut the chicken and capsicum into large pieces - if you make the chicken too small it can dry out,

and de-string the snow peas (I keep mine whole).​

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Strip the middle stem out of the kaffir lime leaves and finely shred.

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Heat about 2 tbsp of coconut milk and fry your curry paste. If you are unfamiliar with the curry paste, start with a small amount.

Once the curry paste has cooked of and smells great (and you can breathe again), add the remaining coconut milk (if using cream add maybe half and top up with water, otherwise the curry could be too thick and rich ​

Add capsicum, snow peas and any other vegetables and simmer for 30 minutes, adding water if it is getting too thick.

Add fish sauce and sugar and after a few minutes check for that lovely salty/sweet balance.

Add more fish sauce or sugar as required.

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Add kaffir lime leaves and simmer until ready about 30 minutes more

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Serve with rice and sprinkled with fresh basil leaves

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