Quick Thai green curry recipe
2tbsp groundnut oil
4tbsp green curry paste
400ml of coconut milk
500g chicken breasts, sliced into strips
juice of 1 lime, to taste
coriander, to garnish
Heat the oil over a medium heat, add the curry paste and fry gently for 2 minutes before adding the coconut milk and stiring thoroughly. Let the sauce simmer away and reduce for 10 minutes, then add the chicken and simmer for a further 10-15 minutes until the meat is cooked through, with no pink showing, and the sauce has thickened. Squeeze a little lime juice in to taste and serve with a generous sprinkling of coriander leaves.
