Australian Green Chicken Curry

"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!"
 
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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@Kates Kitchen
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  1. Kates Kitchen
    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!
     
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