Month: October 2015

Thai Green Chicken Curry

The main thing with Thai food is getting a nice balance of hot (chillies), salty (fish sauce), sweet (sugar) and sour (lime juice). I’ve put measurements in there for those things to use as a guide, but it’s up to you how much of each you put in; have a play until you’re happy with the way it tastes because there are no hard and fast rules. Also, I never use lite coconut cream, it makes the curry thin and sad – I prefer to use Kara coconut cream.