Thai Green Curry

Ingredients

• 500 g boneless chicken (cut into bite sized pieces) 

• 1 can coconut milk (divided in half) 

• 3 tbsp green curry paste (2 if you like less spicy)

• 1 ½ cup chicken stock 

• 6 Thai Basil leaves 

• 2 Thai chillies chopped (remove the seeds if you want mild) 

• 2 Thai chillies whole ( optional ) 

• 1 ½ tbsp fish sauce 

• 2 tbsp palm sugar (sub with white sugar) 

• 2 tbsp brown sugar 

• 150 g mushroom (sliced) 

• 2 sticks of lemongrass (bruised)

• Jasmine rice to serve 
  

Preparation

1. In a blender blend in 3 lime leaves, 3 basil leaves (without the stems)  and half a cup of chicken stock and set aside.

2. Heat up ½ the can of coconut milk till it slightly bubbles. (¾ cup) 

3. Add in the green curry paste and mix until combined. 

4. When it starts to bubble, add the chicken and the chicken stock mixture and cook till the chicken is tender. 

5. Add in the rest of the coconut milk, chicken stock, both the sugars, fish sauce, red chillies, lemongrass, and mushroom. 

6. Mix together. 

7. Cook on medium heat till a slight boil. 

8. Add some Thai basil, kafir lime leaves and whole red chillies. 

9. Taste the curry and adjust the sugar if needed. 

10. Serve with jasmine rice and enjoy!