Yield: 1 servings
|3 pounds||Boneless chicken pieces|
|3 cups||Coconut milk; up to /2 - 4|
|2 tablespoons||Green curry paste|
|2 \N||Sprigs tender citrus leaves or kaffir lime|
|\N \N||; leaves|
|2 tablespoons||Fish sauce|
|2 tablespoons||Finely-chopped fresh chillies; seeded|
|4 tablespoons||Finely-chopped basil or coriander leaves|
|1 pint||Chicken stock|
In a heated wok, boil the coconut milk (reserve a little for later) so that it reduces - about 4-5 minutes. Add the curry paste and stir constantly, then pour in the stock and stir until the oils in the paste and coconut milk have split. When this is ready, add the chicken and stir to combine the meat with the sauce. Leave the curry to simmer for 15 minutes, checking that the chicken is thoroughly cooked.
Next add the citrus or kaffir lime leaves, fish sauce and reserved coconut milk. Cook for another 15-30 minutes to reduce the sauce. Just before serving, fold in half the basil of coriander leaves and stir. Use a pair of tongs to lift the meat out of the wok, place on a serving dish, then pour the sauce over the top. Garnish with the remaining herbs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.