Thai Green Chicken Curry

• 1 tablespoon vegetable oil
• 1 12 tablespoons green curry paste (Mae Ploy)
• 4 kaffir lime leaves, fresh if possible
• 3 cups coconut milk (use a good quality one like AYAM)
• 1 tablespoon fish sauce
• 2 teaspoons palm sugar
• 500 g chicken breasts, cubed
• 14 green capsicum, cut into thin slices
• coriander leaves

1. Chop up chicken into 1 inch cubes and cook in batches until just cooked on the outside.
2. Remove from pan.
3. Fry the curry paste in the oil to release the flavours.
4. Slowly add the coconut milk and bring to a simmer.
5. Add the lime leaves, capsicum and chicken (tear the leaves a little to release the flavour more) and lightly simmer for 20-30 minutes.
6. Add the fish sauce and palm sugar towards the end of cooking.
7. Garnish with Coriander leaves.
8. Serve with rice.
9. You can add sliced bamboo shoots if you want.
10. Also if you aren't used to spicy heat, start with 1 tablespn of curry paste and add the rest later to your liking.

vegetable oil, green curry, lime, coconut milk, fish sauce, palm sugar, green, coriander leaves

Taken from www.food.com/recipe/thai-green-chicken-curry-391986 (may not work)