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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 1 tablespoon vegetable oil
- 1 12 tablespoons green curry paste (Mae Ploy)
- 4 kaffir lime leaves, fresh if possible
- 3 cups coconut milk (use a good quality one like AYAM)
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar
- 500 g chicken breasts, cubed
- 14 green capsicum, cut into thin slices
- coriander leaves
Method
- Chop up chicken into 1 inch cubes and cook in batches until just cooked on the outside.
- Remove from pan.
- Fry the curry paste in the oil to release the flavours.
- Slowly add the coconut milk and bring to a simmer.
- Add the lime leaves, capsicum and chicken (tear the leaves a little to release the flavour more) and lightly simmer for 20-30 minutes.
- Add the fish sauce and palm sugar towards the end of cooking.
- Garnish with Coriander leaves.
- Serve with rice.
- You can add sliced bamboo shoots if you want.
- Also if you aren't used to spicy heat, start with 1 tablespn of curry paste and add the rest later to your liking.
