2 cups coconut milk
oil1 onion, chopped
2 tbs green curry paste
500 g chicken thigh fillets, or breast
4 kaffir lime leaves (if leaves are dried soak in boiling water)
1 tbs fish sauce
1 tbs lime juice
(add more fish sauce or lime juice until the balance is right - sweet, salty, tart)
1tsp grated lime rind
1 tbs palm sugar
In a small pan, bring the coconut milk to the boil and cook over high heat for about 10 minutes, or until small bubbles of oil begin to crack the surface of the milk.
Heat oil in wok. Add the onion and curry paste and cook over medium heat for about 3 minutes or until the spices are fragrant. Add the chicken and stir fry for 5 minutes.
Pour in the coconut milk, lime leaves and 1/4 cup of water and bring to the boil, stirring occasionally. Reduce the heat and simmer the curry to 10 minutes or until the chicken is tender.
Stir in the fish sauce, lime juice, lime rind and palm sugar.
Serve with boiled rice. You can add vegetables to curry if you like.
