Ask Rosie and Harry what their favourite dinner is and they will tell you straight away...chicken and rice. They love any variation of chicken and rice that you can possibly think of but this recipe is always a favourite. Enjoy. :)
Annabel's Thai Chicken Curry
1 tsp vegetable oil
1-2 Tb green curry paste (I also use red at times)
400ml can coconut cream
1 and 1/2 cups chicken stock
2 Tb fish sauce
finely grated rind of 1/2 lemon
1kg chicken breast
salt and ground black pepper
Optional:
Curry leaves or fresh kaffir lime leaves
Garnish:
6-8 sliced spring onions and 1/2 cup toasted cashew nuts
Method
Heat oil in a large pan and fry curry paste for 1 minute. Add coconut cream, stock, fish sauce, lemon rind and optional curry or lime leaves.Simmer for 10 minutes and then add the diced chicken. Reduce heat to low, cover tightly and heat for 5-6 minutes until the chicken is cooked. Season to taste and garnish with spring onion and cashew nuts. Serve with rice...of course!
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