Ingredients
- 2 cloves garlic
- 1 -2 tsp green curry paste
- 1 tsp vegetable oil
- 400ml coconut milk
- 150ml water
- 500g chicken thigh fillets
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 4 fine ripen tomatoes
- 3 small onions
- 4 shredded kaffir lime leaf
- 1 cup of rice
- 2 sliced red chili’s
Method
- Heat oil in pan
- Stir fry the curry paste until fragrant
- Stir in half coconut milk and water until thickened and oil appears
- Stir fry onion in separate pan until soft
- Add chicken to the onion pan until lightly brown
- Add chicken and onion to the coconut milk and curry paste
- Add the tomatoes and chili’s and cook over high heat for 2 minutes
- Add the remaining coconut milk, fish sauce and brown sugar and bring to boil
- Meanwhile cook rice
- Serve rice and add the chicken curry
- Garnish with shredded kaffir lime leaf
Product used in recipe
- Squid Brand - Fish Sauce
- Valcom - Valcom Curry Paste Green
