Thai Green Chicken Curry

Description:
This is another favourite in our house.

Making this from scratch really doesn't take much longer than using a pre-prepared sauce, but you really notice the difference in taste!



Ingredients:
* 1 teaspoon vegetable oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 3cm piece of ginger, peeled, grated
* 1 tablespoon green curry paste
* 1kg chicken breast fillets, trimmed, cut into 2cm cubes
* 1 teaspoon chicken stock powder
* 1/3 cup Ayam Light Coconut Milk
* 2 tablespoons fish sauce
* 1 large lime, juiced
* 1 tablespoon brown sugar
* 1 cup coriander leaves
* 1/2 cup mint leaves
* 1 cup steamed jasmine rice and
* lime wedges, to serve

Sometimes I will add fresh noodles to the curry instead of serving it on rice.
Bamboo shoots, water chestnuts and mushrooms are optional extras I occasionally add, if I don't have the full quantity of chicken the recipe calls for.

Directions:
1. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ginger. Cook for 3 minutes or until tender. Stir in curry paste. Cook for 1 minute or until aromatic.
2. Add chicken to pan. Stir to coat in curry mixture & toss until the chicken is cooked through.
Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.
3. Combine fish sauce, 2 tablespoons lime juice and sugar in a small bowl. Stir into curry. Roughly chop half the coriander and mint. Stir into curry. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
4. Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.

Another draft out of the way - Yaay