A few years ago I bought a couple of recipe books from Woolworths. I still have them and they remain gems in my recipe book cupboard. The following recipe has been a winner since I bought the book called Quick Short Chicken Recipes (Murdoch Books, 1999) I certainly wish Woolworths would publish books like these again.
1 tablespoon peanut oil
6 spring onions, chopped
2 tablespoons green curry paste
400 ml can coconut milk
8 chicken thigh cutlets, skin removed
1 teaspoon finely grated lime rind
1 tablespoon lime juice
1 tablespoon fish sauce
¼ cup fresh coriander leaves
Fresh coriander, extra, to garnish
1. Heat the oil in a saucepan, add the spring onion and curry paste and cook, stirring, for 2 minutes. Add the coconut milk and 125 ml water and bring to the boil.
2. Reduce the heat, add the chicken cutlets and lime rind, and simmer for 35 – 40 minutes, or until the chicken is cooked through. Stir through the lime juice, fish sauce and coriander leaves.
3. Garnish with extra coriander and serve with steamed jasmine rice.