THAI GREEN CURRY

Tips

• For a vegetarian version, skip the chicken, and use vegetable broth.
• Don't overcook the sauce or it will lose its colour and the flavour will change!

Ingredients

• Thai Jasmine Rice
• 1 tsp vegetable or peanut oil
• 5 - 6 Tbsp Mae Ploy Green Curry Paste
• 250 ml chicken stock
• 2 cups coconut milk or cream
• 1-2 tsp fish sauce
• 1 tsp sugar or grated palm sugar
• 3-6 dried or frozen kaffir lime leaves
• 2 chicken thighs or breasts cut into small pieces (skinless)
• vegetables of your choice (spring peas, green beans, eggplant, etc.)

Instructions

1. Heat about a tsp of oil in pan on medium heat. Add curry paste and stir until almost dry. This is the trick to bring out the flavours.
2. Add chicken broth, then coconut milk and stir to dissolve the paste.
3. Add 1 tsp fish sauce, 1 tsp sugar, and a dash of salt.
4. Add 3-6 lime leaves. Bring to a simmer.
5. Add chicken pieces and continue to cook for about 8 mins. Chicken does not need to be done yet as you cook with veg.
6. Add your vegetables, stir and cook for another 5 min or until chicken and veg is just done, not overcooked.
7. Don't overcook the sauce or it will lose its colour and flavour will change.
8. Serve on rice, or a cup of rice on the side. Garnishes if you can get are Thai Basil, cilantro. Add a bit of fish sauce, or salt or sugar if you need to adjust flavours to your liking. Sqeeze a lime in at the last minute!
9. ENJOY!