MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Green Curry
Categories: Thai
Yield: 1 Batch

1 tb Vegetable oil
2 tb Green curry paste; to taste
1 tb Soft dark brown sugar
1 Thick stalks lemongrass; up
-to 2, fat ends bashed with
-a rolling pin (optional)
1 1/2 lb Skinless, boneless chicken,
-(750 g); cut into chunks
6 Kaffir lime leaves; up to 8,
-torn into pieces -OR-
1 Lime; zest of, grated
14 oz Coconut milk (400 ml)
1 ds Thai fish sauce or light
-soy sauce; generous
1 sm Handful coriander; roughly
-chopped
1/2 Lime; up to 1, juice only

Heat oil in a wok or large frying pan.

Add the green curry paste and sugar and cook over a fairly high heat
for about a minute, stirring with the lemongrass.

Reduce the heat slightly and stir in the chicken pieces and lime
leaves or zest until coated in the paste.

Add the coconut milk, fish sauce or soy sauce and bring to a simmer,
cooking for 25 to 30 minutes until thickened slightly.

Stir in the coriander and lime juice. Check for seasoning, adding
more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so the sauce
becomes creamier. You will also taste the true flavours of the curry
paste ingredients when it's slightly cooler.

Serve with lots of fragrant Thai jasmine rice.

Recipe FROM:
<https://sites.ualberta.ca/~rxzhang/FooD/thailandbody.htm>

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