For the curry sauce

To finish the curry

  • Lime 40.0 g
  • Brown sugar 20.0 g
  • Fish sauce 15.0 ml
  • Chicken breast, skinless 700.0 g
  • Red peppers 150.0 g

To Serve

  • Tomatoes
  • Peanuts 10.0 g
  • Coriander 15.0 g
  1. For the curry sauce

    • Put half the coconut milk into a wok and fry for 3-5 min., stirring continuously, until the coconut oil begins to separate out then add the KNORR Blue Dragon curry paste and fry for 1-2 min., until you get the aroma of the paste. Add the rest of the coconut milk, chicken bouillon and lime leaves then bring to the boil. Allow to simmer for 10 min.
    • Remove and allow to cool until required.
  2. To finish the curry

    • Sauté the chicken and peppers for 1-2 min. then add to the sauce. Place the sauce on to a medium heat and bring to the boil and cook for 2-3 min. or until the chicken is cooked. Add the sugar, lime juice and fish sauce then remove from the heat.
  3. To Serve

    • Garnish with the peanuts, diced tomato and coriander.
    • Serve with sticky Rice.