Green Chicken Curry
- 1 tablespoon oil
- 2 pieces red onion sliced
- 1 tablespoon garlic minced
- 500 grams chicken cut into serving size
- 1 tablespoon fish sauce
- 1/3 to 1/2 cup green curry paste
- ½ to 1 cup chicken stocks
- ½ - ¾ cups coconut cream
- salt and pepper to taste
- Thai basil
- curry leaves optional
Heat oil in a medium-sized pan over medium heat.
Sauté onions and garlic until aromatic.
Add chicken, and continue sautéing until chicken is slightly cooked.
Add fish sauce and green curry and continue sautéing.
Then add chicken stock, bring to a boil and let it simmer for at least 10 to 15 minutes with occasional stirring.
Pour coconut milk then season to taste, continue cooking for another 2-3 more minutes.
Add Thai basil, curry leaves, and wansoy. Let it simmer for another 30 seconds to 1 minute. Turn off the heat and transfer the green curry chicken in to a serving dish. Serve with rice, roti or naan.
Yield: 3-5 servings