Chicken & Green Coconut Curry

We used the Cadac Skottel to prepare this recipe but the Paella Pan or a deep frying pan will also work.

Combine the chicken with the soy sauce, sugar, salt and water then set aside for at least half an hour. Heat the Skottel for 3-4 minutes then add a drizzle of oil, the garlic and green curry paste, then the marinated chicken and any marinade left in the bowl.

Cook for 2-3 minutes over a medium heat until the chicken has browned evenly. Add coconut milk and fish sauce then turn the heat down low and simmer for 3-4 minutes until the chicken is tender and the sauce has reduced.

The sliced vegetables should be added halfway during simmering. Garnish with basil or coriander leaves. Serve with steaming rice.