bunch fresh coriander
1 green chilli
1 stalk lemon grass
bunch spring onions, sliced
Thai green curry paste (check that it's sugar free)
2 tbsp peanut or vegetable oil
3 chicken breasts, cubed
250ml coconut milk
3 or 4 lime leaves
chicken stock, for thinning the sauce
Thai fish sauce
handful fresh basil
200g fresh bean sprouts
- Chop the coriander leaves and stalks, green chilli, lemon grass and a few spring onions. Grind together, then mix to a paste with a little lime juice. Add to the bought curry paste.
- Heat 1 tbsp peanut or vegetable oil in a heavy-based pan. Add the chicken and cook for about 5 minutes, until cooked through and golden. Transfer to a plate.
- Heat another tablespoon of oil and cook 3 tbsp of the curry paste blend for 2 minutes. Return the chicken to the pan and stir in the coconut milk, along with 3 or 4 lime leaves (if using). Simmer for 10 minutes, until the chicken is cooked through.
- If the sauce looks too thick, thin with some chicken stock. Taste the sauce and add lime juice and fish sauce to taste. Add the basil, bean sprouts and the rest of the spring onions. Serve with steamed rice and extra wedges of lime.
Tip: Try these flavour combinations -- Follow the basic recipe above to create three alternative dishes. Replace the chicken with cubed lamb Replace the green curry paste with yellow curry paste, use beef strips instead of chicken and serve with cooked rice noodles Replace the chicken with prawns and add a handful of mangetout