Steps
- 1
Heat the oil in a wok or pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute.
- 2
Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
- 3
Add the coconut milk, fish sauce/soy sauce and bring to a simmer, cooking for 30minutes until thickened slightly.
- 4
Stir in the corriander and lime juice. Check for seasoning, adding more fish sauce/soy sauce if needed
- 5
The curry is best left to sit for a few minutes so the sauce becomes creamier
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