Ingredients
Method
Step 1
In a large wok or frying pan, heat oil on high. Stir-fry chicken in 2 batches, 3-4 mins each, until well browned. Set aside.
Step 2
Using same wok, stir-fry paste 1 min. Add coconut milk and lime leaves. Bring to a simmer and cook 5 mins.
Step 3
Return chicken to wok with vegetables and coriander. Simmer 3-4 mins, until vegetables are tender.
Step 4
Add juice, sauce and sugar. Stir in basil. Serve with rice and extra basil.
TIP:
Buy a good-quality curry paste. If you prefer a milder flavour, use yellow curry paste. If you don’t have lime leaves, use finely shredded lime zest.
