Thai Chicken Curry
Ingredients 200ml coconut milk 1 chicken thigh, bone in 15g green curry paste 15g tamarind paste 10g palm sugar, shaved 5ml fish sauce 6 basil leaves 1 makrut lime leaf, chiffonade 4cm red chilli, thin paysanne Instructions With a boning knife, remove bone from chicken thigh, slice into 10mm strips. In a pan, drizzle a little oil and fry curry paste until very fragrant. Add chicken strips and coconut milk. Bring to a simmer. If too thick, thin out with some water. Cook until chicken is tender, about 15 minutes. Add tamarind paste, sugar and fish sauce. stir through. Add basil. Stir. Check seasoning. Check consistency of curry - shouldn't be too thick or too runny. Serve in warm bowl. Garnish with lime leaf and red chilli.

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