Spicy Thai Food Recipe for Green Chicken Curry ( Kaeng Khiao Wan Kai )

INGREDIENTS FOR THAI CHICKEN GREEN CURRY

• 2 cups/ 500ml coconut milk
• 2 tbsp oil
• 1 onion (chopped)
• 2 tbsp green curry paste
• 500g / 1lb chicken thigh fillets (cut into strips)
• 4 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp lime rind (finely grated)
• 1 tbsp soft brown sugar

• In a small pan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubles of oil begin to crack the surface of the milk.
• Heat oil in a wok.
• Add onion and curry paste and cook over medium heat for 3 minutes, or until fragrant.
• Add chicken and stir fry for another 5 minutes.
• Pour in coconut milk, lime leaves and 1/4 cup of water and bring to boil, stirring occasionally.
• Reduce heat, simmer curry for 10 minutes or until chicken is tender.
• Stir in fish sauce, lime juice, lime rind and brown sugar.