Ingredients:

• 2 tbsp – vegetable oil
• 1 tbsp – red curry paste
• 200 gms – diced Chicken Meat
• 1 Egg to marinate
• 1 tbsp – Corn flour to marinate
• 2 pak chois, cut lengthwise
• 1 small chopped Spring onion
• salt and pepper to taste
• 100 ml. Chicken stock
• 100 ml. Coconut Milk
• 2 tsp – fish sauce
• 2 handful of Bean sprouts
• 1 red chilli, thinly sliced
• 1 tbsp – Mint leaves
• Juice of one Lime

Method:

1. Deep fry marinated chicken in hot oil and keep aside.
2. Heat oil in a pan, stir fry the curry paste and add chopped spring onions.
3. Pour this mixture in a clay pot, add coconut milk, water, chicken, fish sauce, salt and pepper and bring to a boil.
4. Add mint leaves, bean sprouts and lime juice and serve hot.