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

Ingredients

• A batch of green curry paste (or follow directions on the shop-bough paste
• Chicken on the bone is best - say, 10 thighs. Or chop 4 breasts into fairly big chunks
• 2 cans of coconut milk
• 2 kaffir lime leaves
• 1 tblsp Thai fish sauce (Name Pla)
• a bunch of fresh coriander or 2 bunches of Thai basil