Chicken Thai Green Curry

1. 1

   Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.

2. 2

   Cook the ginger and finely chopped spring onion until fragrant.

3. 3

   Add the curry paste and cook for 30 seconds.

4. 4

   Add the stock and cook down for 5 minutes.

5. 5

   Combine the coconut milk, fish sauce and sugar and add to the wok.

6. 6

   Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.

7. 7

   Add vegetables and bamboo and cook til slightly crisp.

8. 8

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.