Fragrant Green Chicken Curry | Donna Hay
This fragrant thai chicken curry is extra special as you make your own curry paste.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Ingredients
- 1 x quantity Thai green curry paste (see recipe link under method)
- 1 x 400ml can coconut milk
- 1 cup (250ml) chicken stock
- 8 x 125g chicken thigh fillets, trimmed and quartered
- 2 tablespoons fish sauce
- 4 kaffir lime leaves, stems removed and finely shredded
- ½ cup coriander (cilantro) leaves
- ½ cup (80g) roasted cashews, roughly chopped
- 1 long green chilli, thinly sliced
- white rice and lime wedges, to serve
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