Chicken Thai Curry

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil (i use sesame or peanut + canola)
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped chili (don't mince)
• 1 garlic clove, minced
• 500 g chicken thigh fillets, sliced (i've used breast)
• 2 tablespoons green curry paste
• 1 cup vegetable stock or 1 cup chicken stock
• 1 cup coconut milk
• 50 g sugar snap peas (i usually use 200g)
• 50 g baby corn, halved lengthwise (again, i use the whole can)
• 1/4 cup coriander leaves, fresh (+ garnish)
• 1/2 lime, juice of

Recipe

• 1 heat oil in large frying pan or wok.
• 2 sauté onion, ginger, chili and garlic until onion is tender.
• 3 add chicken.
• 4 cook, stirring for 2-3 minutes.
• 5 blend in green curry paste.
• 6 cook 1 minute. pour in stock and coconut milk.
• 7 bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
• 8 add vegetables, coriander and juice.
• 9 simmer further 2 minutes.
• 10 serve immediately with rice.