Green curry is not the hottest of the hot and that is why it works nicely with the rather gentle taste and texture of chicken breasts. Just remember that even green curry may be electrifying to Western palates.
This is my version of a traditional quick and easy Thai dish that makes a most satisfying course.
Cut the chicken into
Heat a wok or large frying pan until it is very hot, then add the groundnut oil. When it is very hot and slightly smoking, add the chicken. Stir-fry for 3 minutes, or until lightly browned. When the chicken is browned, transfer it to a stainless-steel colander set inside a bowl, leaving behind about
Pour onto a warm serving platter and serve at once.
© 2001 Ken Hom. All rights reserved.