Pull on your winter woolies and tuck into this delicious Thai green curry. It’ll leave your taste buds singing songs of joy.
|Thai green curry paste||2tbsp||3tbsp|
|Chicken breasts, boneless, cut into chunks||450g||675g|
|Lime leaves, torn into pieces||3||5|
|Thai fish sauce||2tsp||3tsp|
|Coriander handful, roughly chopped|
|Lime juice to taste|
Heat the oil in the Remoska. Add the green curry paste and sugar and cook for 5 minutes while stirring. Stir in the chicken pieces until coated in the paste. Add the coconut milk and fish sauce and cook for approximately 20-30 minutes until thickened slightly and the chicken is cooked through. Stir in the coriander and lime juice to taste. Serve with fluffy rice. Second helpings allowed.