Thai chicken curry

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 SunRice Jasmine Fragrant Rice and lime wedges, to serve

Method

Step 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.

Step 2

Add chicken to pan. Stir to coat in curry mixture. Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.

Step 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.

Step 4

Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.