1 tbsp vegetable or peanut oil
1 onion, sliced
1 garlic clove, chopped finely
2-3 tbsp Thai green curry paste
1-3/4 cups coconut milk
2/3 cup chicken stock
4 kaffir lime leaves
4 skinless, boneless chicken breasts, cut into cubes
1 tbsp fish sauce
2 tbsp Thai soy sauce
grated rind and juice of 1/2 lime
1 tsp jaggery or soft light brown sugar
4 tbsp chopped fresh cilantro, to garnish
1. Heat the oil in a wok and stir-fry the onion and garlic for 1-2 minutes, until starting to soften. Add the curry paste and stir-fry for 1-2 minutes.
2. Add the coconut milk, stock, and lime leaves, bring to a boil and add the chicken. Reduce the heat and let simmer gently for 15-20 minutes, until the chicken is tender.
3. Add the fish sauce, soy sauce, lime rind and juice, and sugar. Cook for 2-3 minutes, until the sugar has dissolved. Serve immediately, garnished with chopped cilantro.