Ingredients:1. 1 tbsp groundnut oil
2. 2 whole chicken breasts, diced into bite sized
pieces
3. 100g green Thai curry paste ( see recipe on
previous page 86)
4. 400ml can coconut milk
5. 1 tbsp light brown soft sugar
6. ½ tsp Thai fish sauce
Method:
1. Place the oil in a saucepan and sauté the chicken for
4-5 minutes until starting to turn golden.
2. Add the curry paste and cook for a further 4-5 minutes
stirring all the time. Add the coconut milk, sugar, Thai
fish sauce and some freshly ground black pepper and
bring to a gentle simmer.
3. Cook for 15-20 minutes until the chicken is
cooked through.
Serve with some Thai jasmine rice to soak up the juices.
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