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Ingredients
- 2 x 400g cans coconut milk
- 3 tablespoons of eco-friendly curry paste (see 'Goes well with' recipe below - you'll need more if you purchase ready-made paste)
- 800g skinless chicken leg, each leg reduce three
- 6 lime leaf. stalks removed, shredded
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Method
Scrape the thick, fatty area of the coconut milk right into a warm wok. Prepare it gradually, stirring constantly, until it begins to bubble and sizzle and merely starts to split. Add some eco-friendly curry paste and prepare for several-4 mins before the paste begins to release the real odor of South-east Asia.
Add some chicken and stir well, coating everything within the paste. Add all of those other coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Allow the sauce bubble for around ten mins, before the oil within the coconut milk begins to come right through to the top and also the chicken is cooked. Add some pea aubergines and all of those other fish sauce and prepare for five mins more. Scatter around the Thai tulsi and serve with a few jasmine grain.
Recipe from Live Show magazine, Feb 2012
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