Green Chicken Curry

• 3 lb Boneless chicken pieces
• 3 c Coconut milk; up to /2 - 4
• 2 tb Green curry paste
• 2 Sprigs tender citrus leaves or kaffir lime leaves
• 1 ts Salt
• 2 tb Fish sauce
• 2 tb Finely-chopped fresh chilies; seeded
• 4 tb Finely-chopped basil or cilantro
• 1 pt Chicken stock

Instructions

1. 1

   In a heated wok, boil the coconut milk (reserve a little for later) so that it reduces - about 4-5 minutes.

2. 2

   Add the curry paste and stir constantly, then pour in the stock and stir until the oils in the paste and coconut milk have split.

3. 3

   When this is ready, add the chicken and stir to combine the meat with the sauce.

4. 4

   Leave the curry to simmer for 15 minutes, checking that the chicken is thoroughly cooked.

5. 5

   Next add the citrus or kaffir lime leaves, fish sauce and reserved coconut milk.

6. 6

   Cook for another 15-30 minutes to reduce the sauce.

7. 7

   Just before serving, fold in half the basil of coriander leaves and stir.

8. 8

   Use a pair of tongs to lift the meat out of the wok, place on a serving dish, then pour the sauce over the top.

9. 9

   Garnish with the remaining herbs.