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Yield: Serves 4
Ingredients
- 2 tablespoons neutral flavoured oil
- 4 shallots, finely chopped
- 3 tablespoons green curry paste
- 2 teasppoons finely chopped palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 2 kaffir lime leaves
- 1 stalk lemon grass, bottom 10cm, sliced in half
- 2 x 400g cans coconut milk
- 750g chicken breast, skinless and boneless, sliced into strips
- basil leaves
- coriander leaves
- chopped red chilli for garnish (optional)
- crisp fried shallots for garnish (optiional)
Method
Heat the oil in a saucepan over a low heat and add the shallots and curry paste,gently cook for 4 minutes, stirring at times.
Add the sugar, fish sauce, lemon grass, lime leaves and coconut milk and bring to a simmer. Taste and adjust seasoning as needed.
15 minutes before serving add the chicken to the liquid and gently simmer until the chicken is cooked through.
Serve with rice, garnish with coriander, basil leaves, crisp fried shallots and/or sliced chilli.
This recipe is absolutely delightful/delicious and just so easy. I had all the ingredients in the pantry. It’s one of those “what can I do with a couple of chicken breasts” recipes that is quick and easy and served over rice.
Thank you for the recipe Helen, we will look forward to leftovers tonight.
Hi, I have not been able to locate the Coq brand of curry paste you mention in your recipes. Could you advise if this is available in Christchurch please?
Thanks.
Hi Janine,
where in NZ are you?
Hi, I live in Christchurch.