Chicken in green coconut curry
- 1 tablespoon soy sauce
- ¼ teaspoon sugar
- ½ teaspoon salt
- ½ tablespoon corn starch
- 2 tablespoons water
- 400g chicken breasts, sliced thinly
- 2 tablespoons oil
- ½ tablespoon green curry paste
- 2 cups assorted vegetables, shredded or sliced
- 1 clove garlic, minced
- 1 tin 400ml coconut milk
- 1-2 tablespoons fish sauce
- Handful of basil or coriander leaves
Combine the chicken with the first 5 ingredients, mix thoroughly and set aside for at least half an hour. Heat the Skottel, add oil, garlic and green curry paste, then the chicken. Cook for 2-3 minutes until the chicken has browned evenly. Stir occasionally.
Add coconut milk and fish sauce. Turn the heat down, and simmer for another 3-4 minutes until the chicken is tender and the sauce has reduced. The shredded vegetables should be added half way during simmering.
Garnish with basil or coriander leaves. Serve with hot crusty bread or any accompaniment of your choice.