If this is to be made with meat, add at the early stage given for chicken. If it’s to be made with vegetables, cook the sauce for about 15 mins before adding previously fried vegetables to prevent them becoming soggy.
1 tbsp vegetable oil
2 tbsp green curry paste
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
Heat together on high for about a minute, then reduce the heat slightly and add:
750g/1½lb chicken, cubed – if using
Grated zest of 1 lime
Coat the chicken in the paste and cook until sealed. Then add:
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
Simmer this on medium for about 25 to 30 mins. Fry vegetables separately and add 10 mins before the end of the cooking time. At the end of that time, add:
small handful of coriander, roughly chopped
Juice of half to 1 lime
Leave to sit for a few minutes and allow to cool, so the sauce becomes creamier and the flavours develop.
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