You will need
| chicken | cut into smallish chunks no bigger than 2 by 2.5 cm |
|
| Thai green curry paste |
follow instructions on tub or packet for the amount needed | |
| ½ can | coconut milk | or stack with a little cream added just before serving |
| 1 each | naan bread | |
| 1 portion each |
cooked rice |
Method
- Fry the chicken pieces about a dozen at a time in some oil in a non-stick pan. Drain and put in a dish. Fry the next batch until all finished. If you cook more than 12 at a time the steam prevents the chicken from frying well. It should be golden or at the very least white all over before you lift it out.
- Add a spoonful of thai green curry paste to the empty pan and stir for 2-3 mins.
- Add a half a can of coconut milk and the rest of the chicken. If you haven’t got coconut milk, use the equivalent of stock, but add some cream just before serving to make it nice & creamy. Don’t add the cream until close to the end or it might curdle.
- Simmer for 15 mins or until the sauce has thickened.
Serve with a naan and lots of rice.