| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Boneless chicken pieces |
| 3 |
c |
Coconut milk; up to /2 – 4 |
| 2 |
tb |
Green curry paste |
| 2 |
|
Sprigs tender citrus leaves or kaffir lime |
|
|
; leaves |
| 1 |
ts |
Salt |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Finely-chopped fresh chillies; seeded |
| 4 |
tb |
Finely-chopped basil or coriander leaves |
| 1 |
pt |
Chicken stock |
INSTRUCTIONS
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.
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