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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a variation on numerous recipes I have found for one of my favourite dishes! Ingredients:
500 -700 g chicken breasts or 500 -700 g chicken thighs |
lime juice |
1 inch piece fresh ginger, minced |
1 green chili |
4 garlic cloves |
1 spring onion |
1 -2 tablespoon green curry paste (to taste) |
400 ml coconut milk |
40 ml fish sauce |
1 liter stock |
1 tablespoon sugar |
sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom) |
1 (8 ounce) can bamboo shoots (optional) |
Directions:
1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
2. Cook the ginger and finely chopped spring onion until fragrant.
3. Add the curry paste and cook for 30 seconds.
4. Add the stock and cook down for 5 minutes.
5. Combine the coconut milk, fish sauce and sugar and add to the wok.
6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
7. Add vegetables and bamboo and cook til slightly crisp.
8. Serve with rice.
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