Thai Green Curry Chicken

Ingredients

500 grams chicken breast, sliced thinly

1/2 cup of coconut cream

1/2 cup of coconut milk

1/2 cup of coconut water

3 tablespoon green curry paste (I used Aroy-D green curry paste)

1 cup water

1 tablespoon Thai palm sugar

1 teaspoon Thai fish sauce

1/2 a red capsicum, sliced thinly

100 gms asparagus or any vegetable of your choice , cut lenghtwise

1/2 cup of Thai basil leaves

Directions

1.  In a pan or wok, heat the coconut cream on medium heat until it starts to boil. Keep stirring the 

     coconut cream until oil starts to separate.

2. Add the Thai green curry paste and keep stirring until the green curry paste is aromatic and has lost     its raw smell.

3. Next add in the sliced chicken breast meat and stir fry for about a minute.

4. Add in  a cup of water and mix well. Once the curry starts to boil, lower the heat to medium low     

   add in the coconut milk.

6. Add in the palm sugar and fish sauce, Adjust the saltiness and sweetness to your taste.

5. Once the curry starts to boil again add in the vegetables and give it a quick stir. 

6. Finally add in the basil leaves, stir the green curry again and remove it from the heat.

7. Serve the green curry with steaming hot Thai jasmine rice.