Thai Green Chicken Curry

1. 1

   Heat a drizzle of oil in a wok or deep frying pan.

2. 2

   Toss the curry paste for 2 minutes to let the flavors out.

3. 3

   Add the chicken and stir well to absorb the spices.

4. 4

   Add the coconut milk and bring to the boil on medium heat.

5. 5

   Reduce the heat and cook gently for 15 minutes.

6. 6

   Add the fish sauce (or stock cube) and sugar, and cook for a further 5 minutes.

7. 7

   Place the lime quarters on the curry and garnish with coriander.

8. 8

   Serve with boiled jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.