- 600g chicken breast, cut into strips
- 1 onion - diced
- 2 x 400g tins coconut milk
- Groundnut oil
- 5 Kaffir lime leaves
- 1 tsp caster sugar
- 4 tbsps Thai green curry paste
- 2 limes - juice and zest
- 2 tbsps fish sauce
- Small bunch coriander - chopped
- Cono Sur Pinot Noir
Heat the oil on a medium heat and fry the onion for 3-5 minutes. Add the curry paste until it starts to smell fragrant – 1-2 mins.
Add the chicken and fry until chicken starts to brown – 1-2 mins. Add the lime juice and zest, fish sauce, sugar, kaffir lime leaves and coconut milk. Gently bring to the boil then reduce heat and simmer without a lid for 15 minutes until chicken is cooked. Stir in half of the chopped coriander and use the other half to garnish.