Quick green chicken curry
From
The 30-minute Cook
Cookbook
Page 145
Cuisine: Thai
Course: Main Courses
Reviews
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average rating 4.0 / 5
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This is a very quick and easy way to make Thai green curry. Nigel doesn't specify if he uses fresh or dried kaffir lime leaves (though I suspect he means fresh from the wording), but I've used dried and it's always come out just fine. The basil leaves give an interesting depth of flavour and the coconut milk makes it very cream, if a bit fattening.