Thai Green Chicken Curry

This is a slight variation from the traditional Thai recipe; no coconut milk was added. Therefore it is not as rich but still very balanced and robust. In Thai cooking, one must not over complicate the flavours, keep them simple and clean (as is the common western mistake in an attempt to get fullness from the flavours). Thai curry should be spicy but subtle, unlike an Indian curry which has a more complex taste on the tongue.

Ingredients:


Chicken breast cut to cubes
x2 tbs Green curry paste (refer to recipe - Green curry paste)
x2 Kaffir lime leaves
x1 Small onion
Drizzle of peanut oil to fry (other oil can be used)
x1 tbs Fish sauce
x2 Green Chillies
x2 Red Chillies
Squeeze of lime juice
Lemon grass
Couple pinches of brown sugar
Handful of veg of your choice - I used mange tout, baby corn and baby marrow
Handful of chopped coriander leaves
x1 tin Coconut milk (optional - but traditional) or a cup or so of water or chicken stock

Heat oil in wok and cook chicken until browned - remove chicken. Heat oil and fry onion, chopped chillies and lime leaves. Add curry paste and stir, then add either coconut milk or a cup of water/chicken stock. stir in all the flavours, reduce heat and simmer for 5 minutes.
Add browned chicken to curry mixture with fish sauce, lemon grass, squeeze of lime, sugar and simmer covered.
Add veggies 10 minutes before serving. Serve with rice and sprinkle coriander over the top.