Thai chicken curry

Ingredients for 4 servings:

• 500 g chicken breasts
• 400 ml coconut milk, unsweetened (1 can)
• 1 tbsp curry paste, red
• 1 bunch of spring onions, finely chopped
• 1 piece(s) ginger, finely chopped
• 2 tbsp sherry, dry or rice wine
• 1 tbsp fish sauce or light soy sauce
• 2 tsp sugar
• salt and pepper
• ½ lime(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gaeng Ped Gai

Cut the chicken breast into 2-3 cm pieces. In a wok, combine the coconut milk, curry paste, spring onions, ginger, rice wine or sherry, fish sauce or soy sauce, lime juice, salt, pepper, and sugar and bring to a boil. Add the meat cubes. Cover the wok and let it simmer for 15 minutes to allow the meat to simmer in the hot sauce. I cook basmati rice in a rice cooker.