Ingredients

  • 4 tablespoons Waji Green Chilli Paste
  • 500g chicken thigh fillets cut into bite-size piece
  • 50ml vegetable oil
  • half bunch spring onions, sliced
  • 500ml Kara coconut cream
  • 2 tablespoons fish sauce
  • bean shoots
  • 2 kaffir lime leaves
  • 1 large brown onion sliced
  • 1 bunch coriander
  • 1 cup basmati rice
  • 1½ cups water

Method
Cook rice, with a little bit of oil, by absorption method.

Heat oil in pot and fry onions, add chilli paste and chicken. Cook chicken until sealed. Add coconut cream and lime leaves. Simmer for 40 minutes. Add water if necessary to thin out, then add fish sauce.

To serve, garnish curry with coriander leaves, bean shoots and spring onions. Serve with rice.

Waji Spiby

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