01.

Ingredients

750g boneless chicken thighs or breasts,cut into chunks
2 shallots, finely chopped
4 cloves garlic, minced
2 or 3 tsp Spice Mountain Thai Curry spice
1 can coconut milk
2 tbsp fish sauce (nam pla)
2 tbsp oil for stir frying
1 lime- juice only
Small handful of coriander or basil

02.

Method

  • Warm a wok or casserole pot over medium heat and add the oil. Add the shallots, garlic and cook for a minute or 2. Then add the Thai curry spice and continue to cook for another minute.
  • Reducing the heat slightly, add the chicken and mix in well until they are evenly coated in the paste.
  • Next the coconut milk and the fish sauce are added. Allow the curry sauce to simmer for 30minutes or until the chicken is cooked through.
  • Check for seasoning before stirring in the fresh coriander or basil and the lime juice. Add more fish sauce if necessary.