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Ingredients (for four)
4 chicken breasts
1 small jar green curry paste
1 can coconut milk
(A few kaffir lime leaves and a few basil leaves, chopped – optional)
Chop the chicken breasts into bite sized chunks. Fry them in oil in a large pan / frying pan until browned. While chicken is frying, add the Thai green curry paste to coconut milk in a small bowl and mix together. Pour coconut milk mix over chicken, add a few kaffir lime leaves (what are they? ed), and bring to boil. Simmer gently, covered, for 15 minutes. Throw in the basil just before serving.
Serve with rice or warm naan bread if you have an oven to warm it in. And a mixed or green salad.