• 6 Chicken Thighs
• 1 Tin Coconut Milk
• 2 Stalks of Fresh Lemongrass
• 4 – 6 Lime Leaves, Dried
• 1 Tablespoon Fish Sauce
• 1 Red Chili, Sliced in half, the smaller the chili used, generally the hotter the dish
• 1 Small Onion, large dice
• 1 Small Carrot, peeled and chopped into small pieces
• 2 Spring / Green Onion, thinly sliced
• Coconut Oil
• Fresh Coriander, chopped

• Add 1 teaspoon of Mae Ploy Green Curry Paste at the adding of Coconut Milk Stage
• Add Prawns (6 per Person or more) with the Onions and Carrots
• Add 1 Tablespoon of Palm Sugar to help balance the Fish Sauce (try not to)
• Add 1 Chicken Stock Cube for extra flavour (please seek a good quality)

• Heat a heavy base pan over a medium to high heat
• Once hot, add a good splash of Coconut Oil
• Once the Oil is hot, carefully add the chicken, skin side down
• Allow to brown well, and turn over
• Cook for a further 4 -5 minutes and remove from pan
• Add Coconut Milk, Lemongrass, Lime Leaves, Fish Sauce and Chili
• Bring to a simmer, stirring well. (This takes no more than 2 – 3 minutes)
• Return Chicken to the pan
• Cook for 12 – 15 minutes
• Add Onions and Carrots
• Cook for another 3 – 4 minutes, or until the chicken is fully cooked
• Remove from heat and allow to sit for 5 minutes
• Add Spring Onion and Coriander and serve