1 tbsp vegetable oil
1 tbsp green curry paste (available from most Asian Grocery Stores)
1 onion; finely chopped
2 cloves of garlic; minced
1 inch ginger; grated
4 skinless, boneless chicken breasts, cut into chunks
3-4 small new potatoes; scrubed and cut in halves
handfull of green beans, cut into inch pieces
4-5 brocholi florets; cut into small pieces
1 red romano pepper; sliced
2 green chillies; chopped fine
6-8 kaffir lime leaves, torn into pieces
1 400ml tin of coconut milkgood OR creamed coconut
1 tspn Thai fish sauce
1. Heat the oil in a wok or large frying pan. Add the onions, fry until transparent.
2. Add the green curry paste, garlic and ginger cook for about a minute, reduce the heat slightly and add the chicken pieces and lime leaves, and potato stir until coated in the paste.
3. Add the coconut milk, fish sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly.
4. Add the chopped vegetables and cook for a further 10 minutes
Serve with lots of boiled or steamed rice.