24/03/2003 11:59:41

Thai Chicken Curry

1 chicken cut into small joints
4 cups coconut milk
3 tablespoons green curry paste
1 teaspoon salt
2 tablespoon fish sauce
2 tablespoons chopped green chillies (optional dependant on heat)
4 tablespoons finely chopped coriander leaves
Cook the curry paste in two tablespoons of oil for approximately 5 minutes until the oil separates from the paste then add the chicken, until the chicken looks cooked. Add the coconut milk, salt and fish sauce cook for 30 - 45 mins; then stir in the chillies and coriander and cook for a further 5 mins. Serve with white rice.