Trim chicken of excess fat, and cut into bite size pieces. Heat some oil in a deep frypan and add chicken. Cook until browned on all sides and remove to a colander to drain, and then set aside covered with paper towel.
Heat more oil in the same pan and add onions, chilli and garlic. Fry gently for about 5 minutes, or until just soft and translucent. Add the mushrooms and cook until soft. Add the chicken back to the pan along with the coriander and the curry paste. Be a bit conservative with the curry paste here, as it is easy to add more later if more heat is needed. Cook for a further 5 minutes.
Pour in the coconut cream gradually; stirring to combine.
Reserve the rest of the can in case it is needed to regulate the consistency later. Bring to a slow simmer, and test the heat level by taste at this point. Cook on moderate heat for 10 minutes to reduce the sauce just slightly.
Serve in a bowl with boiled basmati rice, and garnish with a few coriander leaves.
Serves four to five.
750g chicken thighs
1½ onions chopped
200g button mushrooms sliced
¾ sachet of green curry paste (Mai Ploy is best)
1 large clove garlic crushed
150ml coconut cream
1 large red chilli chopped finely
2 tbs coriander chopped
Thai Green Curry
“SIMPLE, QUICK AND FULL OF FLAVOUR”
Very simple and quick for a week night meal.
BEST WITH JUST PLAIN BASMATI RICE AS A MAIN DISH.
HEAT IS FROM THE PASTE - SO SNEAK UPON IT TO SUIT YOU AND YOUR GUESTS. ITS EASY TO ADD SOME MORE, BUT YOU CAN'T TAKE IT OUT ONCE IT'S IN THERE