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Thai Green chicken curry with veg

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6 chicken thigh fillets or 2 breasts cut into bite size pieces

3 cloves garlic minced

1 knob ginger minced

1 Brown onion sliced

2 carrots sliced into diagonal pieces

2 cups broccoli florets

2 cups cauliflower pieces

2 kaffir lime leaves sliced

2 Thai red chillies optional

2 tablespoons Mae ploy green curry paste

1 400ml tin coconut milk

2-3 teaspoons chicken massal stock powder

1 cup water

1 tablespoon Brown sugar

1 tablespoon fish sauce

Juice of 1 lime

2 cups cooked rice to serve

Chopped spring onion and red chilli to garnish

 

Tip: I buy packs of lime leaves and curry leaves from the grocery department at the supermarket and store them in the freezer.

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Heat up a fry pan add some oil brown the chicken then remove from the pan and set aside.

Add a little more oil plus the onion, garlic, chilli and ginger, stir for a minute then add the curry paste, stir until fragrant.

Add the carrots, kaffir lime leaves, water, stock powder and coconut milk, bring to the boil turn down to simmer for 10 minutes or until the sauce has reduced and is starting to thicken.

Add the broccoli and cauliflower, simmer for a few minutes.

Add the chicken back in with the brown sugar and fish sauce and simmer for a few minutes or until the chicken is cooked. Turn the heat off add the lime juice, stir well.

Serve with rice and enjoy!