12 oz boned chicken( breast or thigh)
1 tin coconut milk
1 tbsp groundnut oil
2 tbsps green curry paste
a little salt
4 oz shelled peas (fresh or frozen)
8 kaffir lime leaves
3 tbsps basil leaves, torn
Instructions...
1) Cut the chicken into 1" peices.
2) Gently heat the coconut milk until very hot but do not
allow to boil
3) Heat the oil in a shallow frying pan and fry the chiken
over a high heat for 2 minutes until golden.
4) Add the curry paste to the coconut milk and stir.Add the
salt and lime leaves. Pour over the chicken and stir. If
using fresh peas add them now( frozen peas should be
added 5 minutes before the end of cooking time) Simmer
very gently for 12 minutes.
5) Scatter over the torn basil leaves and serve immedietely.
