Prep 20 mins
Cook 25 mins
My mum and I have been cooking this curry for years. Although Thai in origin, it has become a regular feature in Australian cooking. I laughed when I read a book about an Australian girl living in Paris who cooked green chicken Curry for her startled Parisian friends. I laughed because I probably would have done the same thing! That or a lamb roast!
- 500 g chicken breasts or 500 g chicken thighs
- 1 (400 ml) can coconut milk
- 2 tablespoons vegetable oil
- 4 tablespoons green curry paste (to taste)
- 1 green chili, diced seeds removed
- 2 kaffir lime leaves, sliced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 zucchini, diced
- 1⁄2 cup frozen peas
- 1⁄4 cup fresh basil, chopped
- If you are using dried lime leaves, soak them in hot water until they have softened.
- When the lime leaves have softened, remove them from water and slice.
- Heat oil in saucepan.
- Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
- Add green curry paste and stir fry for 1 or 2 minutes.
- Add coconut milk. Add water to thin to desired consistency.
- Add fish sauce and sugar.
- Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
- Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
- Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
- Add basil right before serving.