Thai Chicken Curry

This is a great recipe for a cook ahead dinner. The fragrant sauce can be prepared well ahead of time, ready to simmer chicken.

Ingredients:
2 T green curry paste
1 T vegetable oil
1 1/2 c chicken stock or water
400 ml can of coconut cream
2 T fish sauce
finely grated rind of 1/2 lemon
salt and ground black pepper
1 kg boneless chicken thighs, thinly sliced
sliced spring onions
1/2 c toasted cashew nuts
Optional: 6 - 8 dried curry leaves or fresh lime leaves

Method:

1. In a large heavy saucepan heat oil and fry curry paste for about a minute.
2. Add coconut cream, stock or water, fish sauce, lemon rind and optional curry leaves and simmer for 10 minutes. Sauce can be prepared ahead to this point and stored in the fridge.
3. When ready to serve, add the sliced chicken.
4. Reduce heat to low, cover tightly and leave to cook on lowest possible heat for 5 - 6 minutes without uncovering until the chicken is cooked and has turned opaque.
5. Do not over cook.
6. Season to taste and garnish with spring onion and cashew nuts.

Serves 6 - 8 as a main course.

Note: you can experiment by adding vegetables to this recipe. I like to add in a little sliced capsicum.