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2 cups (500ml) coconut milk
2 tablespoon oil
1 onion, chopped
2 tablespoon green curry paste
1 pound (500g) chicken thigh fillets, cut into strips
4 kaffir lime leaves
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime rind, finely grated
1 tablespoon soft brown sugar
In a small pan, bring coconut milk to the boil, and cover over high heat for about 10 minutes or until bubles of oil begin to crack the surface of the milk.
Heat oil in a wok. Add onion and curry paste and cook over medium heat for 3 minutes, or until fragrant. Add chicken and stir fry for another 5 minutes. Pour in coconut milk, lime leaves and ¼ cup of water and bring to boil, stirring occasionally.
Reduce heat, simmer curry for 10 minutes or until chicken is tender.
Stir in fish sauce, lime juice, lime rind and brown sugar.
Serve immediately with steamed white rice on the side.
If you want to add vegetables to this curry, stir in 100g snake or green beans with coconut milk, lime leaves and water.