Updated: Apr 9
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.
3 Chicken Breasts
1 TSP Cyprus Pyramid Salt
1 TBLS Tapioca Starch
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)
1 1/2 TBLS Fish Sauce
2 TBLS Palm Sugar
1 TBLS Tulsi Thai Basil
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.