Thai Green Chicken Curry
No ratings yet 1½ cups (400ml) coconut milk2½ tbsp green curry paste½ kg boneless chicken thigh1 cup chicken stock1 tbsp brown sugar1½ tbsp fish sauce3-4 kaffir lime leaves½ cup red bell peppers (sliced)½ onion (chopped)⅛ cup Thai basil leaves1½ tbsp oil1 tbsp ginger (minced)1 stalk lemongrass (finely sliced)fresh coriander leaves to garnish1-2 green chillies (sliced)½ head broccoli2 baby bok choy
Easy, delicious and light. This curry is perfect for a quick lunch or dinner.