Chicken Thai Green Curry

Yes, I know, there are plenty of recipes out there but I think mine takes some beating – well I would, wouldn’t I !! It has, of course, been extensively honed and fashioned into what Mrs H. approves of!

The secret is a good paste – I don’t have to time to make mine from first principles but you don’t need to if you get a good one.

Ingredients:

• 1 Tbsp of Vegetable oil
• 2 plump chicken breasts – deskinned and boned
• One large onion – chopped
• 2 ½ Tbsp of Thai Green Curry Paste
• 2 Tbsp of Thai Fish Sauce
• 1 small pack of Coconut cream – not creamed coconut!
• 500ml of good chicken stock
• 7 Kaffier lime leaves
• 2 Tbsp of Palm sugar
• Pinch of salt (if required)
• 1 small red Bird’s eye chilli (if required)
• Vegetable of your choice – bamboo shoots, French beans, broccoli etc etc

(Serves 2 or 3)

Fry the onion in the oil until soft then add the breasts, chopped into 2cm chunks. When just cooked, add the paste and stir continuously until it is fragrant and has covered all of the meat. Add the remaining ingredients (except the vegetables) stir and simmer for about 40 minutes – allowing the sauce to reduce slightly. During the simmering process, check the chilli heat to see if it is up to scratch! You don’t have to ad the veg! Just serve with boiled rice if you prefer…..