Thai Green Curry

This coconut curry dish is a well balanced combination of sweet, acidic, sour & salty with a touch of spice to bring the whole dish to life.

Serves 4

INGREDIENTS

• 3 Chicken Breasts

• 1 TSP Cyprus Pyramid Salt

• 1 TBLS Tapioca Starch

• 1TSP Sarawak White Pepper (Ground)

• 1 Cup Coconut Milk (Box not can)

• 1 1/2 Cup Thin Coconut Milk (1/2 Coconut Milk 1/2 Water)

• 3 TBLS of Thai Green Curry Spice

• 1-3 sliced Bird's Eye chili's (depending on the heat level you want)

• 2 Medium Red Peppers (sliced in long strips)

• 6 Kaffir Lime Leaves

• 1 1/2 TBLS Fish Sauce

• 2 TBLS Palm Sugar

• 1 TBLS Tulsi Thai Basil

INSTRUCTIONS

• Slice chicken into long thin strips

• Mix the salt, tapioca starch and white pepper in a bowl and marinate the chicken for 30 minutes minimum (ideally 3 hours).

• In a large wok add 1 cup of coconut milk over medium-high heat until boiling.

• Add in the Thai Green Curry Spice and stir constantly for 3 mins

• Next add the chicken and the thin coconut milk mixture; cook for another 3 mins.

• Add the chili's, red peppers, kaffir lime leaves, fish sauce and palm sugar, cook for 5 mins.

• Turn the heat to low and stir in the Thai basil. Allow to simmer for 5 mins.

• Serve with sticky rice.