The hottest of all Thai curries
- deSIAM Coconut Cream 400ml
- deSIAM Green Curry Paste 70g
- deSIAM Fish Sauce 1 tsp
- Kaffir lime leaves 4 pieces
- Dried chilli 2 pieces
- 250g chicken meat (diced to bite size)
- 100g pumpkin or aubergines
- 60g baby corns
<p>Heat 1 tbsp vegetable oil in a sauce pan until very hot. Add 70g green curry paste.</p>
<p>Stir-fry then add 1 tbsp coconut cream.
Stir gently to avoid burning then add 1 tbsp coconut cream again.</p>
<p>Add 250g chicken meat (sliced).
Stir-fry, then add again 1 tbsp coconut cream.
Stir-fry until cooked through.</p>
<p>Add 250ml coconut cream then 100ml water. Simmer for a while.</p>
<p>Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).
Lower the heat and simmer for a while until vegetables are soft and tender.</p>
<p>Season with 1 tsp fish sauce.
Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.
Serve with steamed white rice.</p>
Recipe is courtesy of: http://www.desiam.com/chickengreencurry.html