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| Chef | |
| Submitted | August 22nd 2010 |
| Cuisine | Thai |
| Category | Main Course |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1 Tbsp vegetable oil
2 Tbsp Thai green curry paste
1 Tbsp dark brown sugar
1 to 2 thick stalks of lemongrass (bash the thick ends with a rolling pin)
1 1/2 lbs skinless, bonelss chicken breasts or thighs (and/or 15.5 ounce container of firm tofu cut into small cubes)
zest of 1 lime
14 ounces coconut milk
A good shake of either fish sauce of light soy sauce
Handful of chopped cilantro
juice of 1 lime
Courtesy of my nephew Chris - Yummy Thai Green curry sauce that can be used with chicken or tofu or both together! And I suggest you at least double it to have tasty leftovers!
Directions
Heat oil in a wok. Add curry paste and sugar and cook over high heat for about a minute, stirring with the lemongrass.
Reduce the heat slightly and add chicken pieces (and/or tofu) and lime zest. Stir to coat.
Add coconut milk, fish or soy sauce and bring to a simmer, cooking for 25 to 30 minutes until sauce is thickened slightly.
Stir in cilantro and lime juice.
Test for seasoning, adding more fish or soy sauce if needed.
Serve.
Reduce the heat slightly and add chicken pieces (and/or tofu) and lime zest. Stir to coat.
Add coconut milk, fish or soy sauce and bring to a simmer, cooking for 25 to 30 minutes until sauce is thickened slightly.
Stir in cilantro and lime juice.
Test for seasoning, adding more fish or soy sauce if needed.
Serve.