Thai Green Chicken Curry

1. 1

   Chop up chicken into 1 inch cubes and cook in batches until just cooked on the outside.

2. 2

   Remove from pan.

3. 3

   Fry the curry paste in the oil to release the flavours.

4. 4

   Slowly add the coconut milk and bring to a simmer.

5. 5

   Add the lime leaves, capsicum and chicken (tear the leaves a little to release the flavour more) and lightly simmer for 20-30 minutes.

6. 6

   Add the fish sauce and palm sugar towards the end of cooking.

7. 7

   Garnish with Coriander leaves.

8. 8

   Serve with rice.

9. 9

   You can add sliced bamboo shoots if you want.

10. 10

    Also if you aren't used to spicy heat, start with 1 tablespn of curry paste and add the rest later to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.