Thai Green Curry

When I visited Thailand the coup that was fascinated by the country, I found that the curry dish became a favorite for me, finally! A curry in particular, was the green curry. Serves 4.5 £ 1 chicken breast 2 teaspoons light soy sauce 2 teaspoon rice wine (if available) 1 teaspoon sesame oil 2 teaspoons cornstarch 2 tablespoons peanut oil, 3 chopped shallots of 3 cloves garlic (chopped) 2 cm ginger (chopped) 3 tbsp green curry paste 1 tablespoon fish sauce 1 red pepper 1 whole lemon (cut into 4) a half block from two boxes of packed coconut factory sugar 2 teaspoons coconut milk 15 large basil leaves, baby corns 1. Cut chicken into pieces and combine in a bowl: soy sauce, rice wine, sesame oil and cornstarch. Mix well and let stand for about 40 min. 2. Heat the wok or skillet with peanut oil, add the chicken with some minced garlic and saute for 3 minutes or until just done. 3. Once the transfer of the contents of the wok to a colander to drain excess oil. 4. While chicken is draining add a little walnut oil to the wok with the shallots, garlic and ginger and chili and cook for about 3 min. 5. Then add the curry paste, with the remaining ingredients (except basil leaves), bring to boil and boil for a while "until the sweet corn softens. 6. Return chicken to wok for a few 3 minutes and add the basil, remove the lime. There you are! A Thai green curry fit for a king. This recipe was brought to you by: Daniel Sumner You can find more information www.ukisolutions.com