3 Tbsp green curry paste (Woolies)
400 g chicken breast, sliced
1 – 2 packets coconut cream powder (or 1 tin)
1 1/2 tbsp fish sauce (nam pla) (Woolies of Chinese grocer)
1 t sugar
basil leaves, chillies- sliced – optional
Fry off curry paste, add chicken, stir around until changing colour. Stir in rest and cook
until chicken is cooked. Add basil and chillies if used.
Petro Borchard
