Aay's Thai Green Curry & Curry Paste

Aay’s Green Chicken Curry

2 tbsp vegetable oil

1 onion (finely chopped)

2 tbsp Aay’s green curry paste

1 x 400ml can coconut cream

½ cup water

500g chicken thigh fillets (cut into bite size pieces)

4 Aay’s kaffir lime leaves

1 cup fresh baby greens beans

1 small zucchini (cut into wedges)

10g Aay’s basil leaves (shredded)

1 tbsp fish sauce

1 tbsp lime juice

2 tbsp brown sugar

30 g Aay’s coriander leaves

Serves 4

Method

Heat wok. Add oil, onion, curry paste, stir though & cook for 2 minutes. Add coconut cream & water. Bring to the boil. Add chicken pieces & lime leaves. Stir & reduce heat. Cook for 15 minutes. Add beans, zucchini, basil, fish sauce, lime juice & brown sugar. Stir thoroughly & cook an extra 4-6 minutes until vegetables are tender. Adjust seasoning to taste. Just before serving, add the coriander leaves & serve with your favorite rice.