Thai Green Chicken Curry with Basil | MiNDFOOD

Ingredients

• 2 tsp vegetable oil
• 4 shallots, finely sliced
• 400g can coconut milk
• ¼ cup green curry paste
• 1kg chicken thigh fillets, cut into 3cm cubes
• 6 kaffir lime leaves, finely shredded
• 227g can sliced water chestnuts, drained
• 150g snow peas, trimmed
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp grated palm sugar or brown sugar
• 1 cup Thai basil leaves
• Steamed jasmine rice, to serve