Question ID: 4000-11161-0-1-2-3
Recipe Description
2 chicken breasts1 red pepper1 spring onion1 heaped tablespoon Thai green curry paste (or to taste - this much will make it quite hot!)Lemon grass (if you have it)Lime leaves (if you have it)300 ml coconut milk (I used light)100 ml water2 teaspoons Thai fish sauce1 teaspoon sugar1 tablespoon rapeseed oil2 teaspoons cornflourLemon juiceFresh coriander
Slice the chicken breasts thinly. Deseed and slice the pepper. Slice the spring onion.
Heat the oil in a wok or frying pan, and stir fry the chicken until just turning white ( not cooked through). Transfer to a plate.Fry the pepper and onion for a few minutes, then stir in the curry paste. Add the coconut milk, water, fish sauce, sugar, lemon grass and lime leaves (if using).stir and bring to a simmer, then return the chicken to the pan. Simmer for 5 minutes, stirring occasionally.Mix the cornflour with a little cold water to form a smooth paste, stir in to the curry and simmer for a few minutes until thick.
Check the seasoning and add extra fish sauce, sugar or a squeeze of lemon juice if you like. Stir in chopped coriander (if using).Serve with steamed rice.
Question & Answer
Question: What is the correct order of the images?
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