After tasting Thai food for the first time, I had to find a recipe for the dish I tried so I could have it whenever I wanted. It was the first time I've used fish sauce before and got so worried once I put it in the dish it would ruin it as it stinks so bad! I was surprised to find it tasted nothing like how it smelt and made the dish taste better.
- 2 tablespoons olive oil
- 1/2 a carrot
- 3 tablespoons green curry paste
- 500g chicken tenderloins
- 2 cups coconut cream
- 2 cups chicken stock
- 4 kaffir lime leaves, roughly torn
- 125g baby corn
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons grated palm sugar
- steamed jasmine rice to serve
1. Heat the oil in a wok or fry pan. Add the carrot and heat for a few minutes.
2. Add the curry paste and stir briefly. Add the chicken and stir fry, tossing to make sure it doesn't burn. Add the coconut cream, stock, lime leaves and corn and bring to the boil. Reduce heat and simmer for 5 minutes until chicken is cooked and corn is tender. Stir in the fish sauce, lime juice, and sugar and heat for 1 minute.
3. Serve with steamed rice.
- 2 tablespoons olive oil
- 3 tablespoons green curry paste
- 500g chicken tenderloins
- 2 cups coconut cream
- 2 cups chicken stock
- 4 kaffir lime leaves, roughly torn
- 125g baby corn
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons grated palm sugar
- steamed jasmine rice to serve
1. Heat the oil in a wok or fry pan. Add the carrot and heat for a few minutes.
2. Add the curry paste and stir briefly. Add the chicken and stir fry, tossing to make sure it doesn't burn. Add the coconut cream, stock, lime leaves and corn and bring to the boil. Reduce heat and simmer for 5 minutes until chicken is cooked and corn is tender. Stir in the fish sauce, lime juice, and sugar and heat for 1 minute.
3. Serve with steamed rice.
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