Thai Green Curry

1. 1

   Chop the bunch of coriander (stems too).

2. 2

   In a wok, heat a dash of oil. Fry the coriander stems and half of leaves for a few seconds. Add the curry paste and stir until the mixture becomes fragrant. Pour the coconut milk and reduce the heat. When it starts boiling, add the chicken and cook for 20 minutes on low heat, stirring occasionally.

3. 3

   Add fish sauce, sugar, and shredded kaffir lime leaves. Stir and cook for 5 more minutes.

4. 4

   Before serving, add the remaining cilantro and basil leaves.

5. 5

   Serve with sticky rice.

No additional tips available.