Thai curries are not like Indian ones where the aim is usually to have a thick sauce; in Thailand the sauce is quite thin and is great for flavouring rice rather than taking over as the main food
Directions
Gently (at first) heat a little coconut milk; it will split and you'll be able to see that it's become oily. You can fry in this
Add the green curry paste and fry for a few minutes. You'll know when it's cooked because it will smell fragrant rather than of raw onion
Add the chicken and coat in the fried mixture then add the rest of the coconut milk
Add a couple of lime leaves and the fish sauce
Simmer gently and when the chicken is done. stir in the chopped coriander or basil
That’s it
