Chicken Thai Curry

• 2 tablespoons oil (I use sesame or peanut + canola)
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped chili (don't mince)
• 1 garlic clove, minced
• 500 g chicken thigh fillets, sliced (I've used breast)
• 2 tablespoons green curry paste
• 1 cup vegetable stock or 1 cup chicken stock
• 1 cup coconut milk
• 50 g sugar snap peas (I usually use 200g)
• 50 g baby corn, halved lengthwise (again, I use the whole can)
• 14 cup coriander leaves, fresh (+ garnish)
• 12 lime, juice of

1. heat oil in large frying pan or wok.
2. Saute onion, ginger, chili and garlic until onion is tender.
3. Add chicken.
4. Cook, stirring for 2-3 minutes.
5. Blend in green curry paste.
6. Cook 1 minute.
7. Pour in stock and coconut milk.
8. Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
9. Add vegetables, coriander and juice.
10. Simmer further 2 minutes.
11. Serve immediately with rice.

oil, onion, fresh ginger, chili, garlic, green curry, vegetable stock, coconut milk, sugar snap peas, baby corn, coriander, lime

Taken from www.food.com/recipe/chicken-thai-curry-69149 (may not work)