THAI GREEN CHICKEN CURRY
- 1 tablespoon oil
- 1 chopped onion
- 2 tablespoons green curry paste (ready made)
- 1 1/2 cups coconut milk
- 1/2 cups water
- 1-2 lbs chicken thighs
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 package frozen asian veggies
- 1 handful chopped cilantro
Heat the oil in a wok or heavy-based pan.
Brown the chicken in the pan - just for color.
Remove chicken from pan and set aside.
In the pan, add the onion and curry paste to the wok.
Cook for 1 minute stirring constantly.
Add the coconut milk and water to the wok and bring to the boil.
Add the chicken pieces back to the pan.
Let chicken simmer in the sauces for about 20 min until cooked through.
Add the fish sauce, lime juice, lime rind and sugar to the wok, stir.
Add frozen veggies and let it simmer in sauce until warmed through.
Sprinkle chopped cilantro in and stir before serving.
I served this with steamed jasmine rice.