Australian Green Chicken Curry - cooking recipe

Ingredients

500 g chicken breasts or 500 g chicken thighs
1 (400 ml) can coconut milk
2 tablespoons vegetable oil
4 tablespoons green curry paste (to taste)
1 green chili, diced seeds removed
2 kaffir lime leaves, sliced
1 tablespoon fish sauce
1 tablespoon sugar
1 zucchini, diced
1/2 cup frozen peas
1/4 cup fresh basil, chopped

Preparation

If you are using dried lime leaves, soak them in hot water until they have softened.
When the lime leaves have softened, remove them from water and slice.
Heat oil in saucepan.
Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
Add green curry paste and stir fry for 1 or 2 minutes.
Add coconut milk. Add water to thin to desired consistency.
Add fish sauce and sugar.
Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
Add basil right before serving.