2 tablespoons of a good Thai green curry paste (I highly recommend Mae Ploy brand)
300 g mixed vegetables of your choice (I used red bell pepper, baby corn, mange tout, tender-stem broccoli
1 red chili pepper, finely sliced on the diagonal
300 g chicken thigh fillets, cut into chunks
1 can coconut milk, left upside down for at least and hour before cooking
1 tsp fish sace
1 tbsp demerara sugar
small bunch of basil, finely chopped
3 dried kaffir lime leaves
1 tbsp coconut oil
Heat tablespoon in a medium saucepan or wok over medium/high heat. Add green curry paste and stir fry for a minute or two until fragrant. Then add chicken and stir fry for another few minutes.
Meanwhile, turn coconut milk tin right-side up and open. There should be a thick layer of cream at the top of the can. Once chicken is slightly cooked, scoop off this coconut cream and add to pan. You may also want to add some more of the coconut liquid depending on your thickness preference. Bring to a boil and reduce heat to a simmer and cover.
Once the chicken has simmered for 10 minutes, remove cover and add vegetables. Simmer uncovered for 5 minutes or longer depending on the cooking time for the vegetables you are using.
Add most of the red chilli (reserve some for garnish), fish sauce, sugar, basil, and kaffir lime leaves to the curry. Stir and taste sauce, adding more of any of these ingredients to suit. Simmer for a few minutes more until desired consistency reached.
Plate and serve alongside fragrant jasmine rice. Garnish curry with red chili slices.