Categories: Dinners

Ingredients

• 1 inch piece of ginger, peeled & grated
• 2 tblsp Thai Green Curry paste
• 1 large onion, sliced
• 2 chicken breasts, cut into bite size pieces
• Babycorn & mangetout cut into bite size pieces
• 1 tin coconut milk or half pack of dissovled creamed coconut
• 4 teaspoons fish sauce
• 1 teaspoon palm sugar, grated
• 4 or 5 Kaffir lime leaves
• Any other vegetables you want to use, cut into bite size pieces

Directions

1. Heat fat in a wok & add ginger & onion. Fry until soft.

2. Add the curry paste & fry for 2 mins. Add a little water or coconut milk if it starts to stick.

3. Add chicken & coat it in the paste. Fry for 3 mins.

4. Add babycorn, mangetout & any other vegetables. Fry for 3 mins.

5. Stir in the coconut milk/creamed coconut & bring to the boil. Reduce heat & simmer for 10 mins until chicken cooked & sauce has thickened slightly.

6. Add fish sauce, palm sugar & kaffir lime leaves & cook for 5 mins.

7. Can use a small amount of arrowroot powder mixed with milk to thicken if the sauce is to thin.

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