This curry has the perfect amount of heat and flavour. You can replace the chicken breasts with mixed vegetables (sweet potato, baby marrows, patty pans, green beans, cauliflower and peppers etc.) or with fish, prawns or pork. The longer the sauce cooks for the more pronounced the Thai flavours will be, be careful not to over cook the chicken.
1 kg free range chicken breasts, skinless and sliced into strips
1-2 tbsp green curry paste, to taste (2 tbsp makes it bloody hot)
250 g sweet corn and asparagus, chopped into bit size pieces (not too small)
1 packet sugar snap peas
1 small tin water chestnuts (found in most green grocers or Asian supermarkets)
2-3 tbsp fish sauce, to taste
2 kaffir lime leaves
2 tbsp brown sugar/ palm sugar
2 tbsp fresh lemon juice
1/2 cup of water
1 tin coconut milk (do not shake the tin)
1/4 cup sweet basil leaves, torn
1.5 cups Jasmine rice
3 cups water
1 large wok
1 small pot, with a lid
Preparation: 10 minutes
Cooking time: 35 minutes
Boil the Kettle. Rinse the rice under running water until the water runs clear. In a pot with a tight-fitting lid, add the rice and the water. Cover and bring to the boil. Reduce the heat and simmer for 15 minutes. DO NOT LIFT THE LID.
Remove from the heat, keep covered, and allow to stand for 15 minutes. This process can be done whilst cooking the curry.
Scoop the cream off the coconut milk (± 3 tbsp) if you can’t get enough cream pour 1 tbsp of cooking oil. Heat in the wok. Mix in the green curry paste and boil until the milk splits, forming tiny globules of oil.
Add the chicken and fry until opaque. Add the sweet corn, asparagus, water chestnuts, fish sauce, sugar, and lime leaves and cook, stirring continuously for 5 minutes.
Add the remaining coconut milk, water, and cook for 5-10 minutes at a slow boil, or until chicken is cooked. Taste the sauce to adjust the flavour, if it needs more salt add some more fish sauce.
Transfer into a serving bowl garnish with basil and a few chopped chilies.