2 tbsp water
1 1/2 tsps Thai green curry paste
3 garlic cloves
1 can (14 floz) coconut millk
1/4 cup Asian fish sauce
Juice of 1 lime
1 tsp light brown sugar
4 tbsp corn or peanut oil
2 shallots, thinly sliced
3/4lb zucchini and/or yellow squash, trimmed, cut in half lengthwise and thinly sliced
6 skinless, boneless chicken thighs, cut into bite-sized pieces
2 tbsp slivered fresh basil
For the Curry Base:
In a blender, combine the water, curry paste and garlic. Process till smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
Cook the Chicken and Vegetables:
Heat 2 tbsp of the oil in a large frying pan or wok. Add the shallots and cook until translucent but not brown, about 1 minute. Add the chicken pieces and cook lightly browned all over. Add the zucchini and stir-fry until lightly browned, 4 to 5 minutes. Transfer to a bowl.
Finish the Dish:
Add remaining oil to the pan. Add curry paste mixture and stir-fry on high heat until fragrant, a few seconds. Stir in the coconut milk mixture, reduce heat to medium and simmer for 5 minutes to blend the flavors. Add the chicken and vegetables and cook for a further 2 minutes.
Spoon into a serving bowl, garnish with basil and serve with steamed rice.
Serves 4