Thai green chicken curry
Quick to make and extremely tasty. Impress your friends with this amazing dish.Ingredients
Curry Paste
01.
Curry paste, place the garlic, shallots, lemongrass, chillies, cumin, coriander and ginger into a food processor. Whizz until finely chopped, add the fish sauce and whizz again until a paste.
02.
Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for around 7 minutes, or until just turning golden, then transfer to a plate.
03.
Keep the pan to a medium heat, add the peppers and fry for 4 to 5 minutes, or until browning. Transfer to a the chicken plate.
04.
Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
05.
Pour in the coconut milk and stock, and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
06.
Stir in the chicken and peppers, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
07.
Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and some coriander leaves. Serve with lime wedges and steamed rice.
