Green Curry Chicken Recipes

Ingredients :

1 tbsp vegetable oil

4 tbsp coconut milk

125g (4 oz) boneless, skinless chicken breast, cut into bite-sized pieces

2 lime leaves, torn, or 2 strips of lime rind

1/2 lemon grass stalk, cut in fine, diagonal slices (optional)

50g (2 oz) bamboo shoots

3 small green aubergines, or 1 purple aubergine, chopped

50g (2 oz) courgettes, cut in diagonal chunks

1 large red chili, diagonally sliced

6 tbsp chicken stock

1 tbsp palm sugar or soft brown sugar

3 tbsp fish sauce or light soy sauce

To garnish -

sprigs of sweet basil

Method :

Heat the oil in a wok and stir in the curry paste. Heat through for 30 minutes, then add the coconut milk and cook, stirring, for 1 minute.

Add the chicken, bring up to a simmer and add all the remaining ingredients. Simmer for 10 minutes, stirring occasionally.

Transfer the curry to a warmed serving bowl, garnish with basil sprigs and serve.

Serves 2

A classic Thai recipe, this version is extremely quick and easy to prepare. Make sure you have all the ingredients to hand before you begin cooking.