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Thai Green Chicken Curry

20 minutes
Servings 2 people

Ingredients

  • 2 small chicken breast fillets
  • 1 can coconut milk 400g / 14oz
  • 2 tablespoons fish sauce or soy sauce
  • 1 handful basil leaves optional

for the curry paste:

  • 1 bunch coriander (cilantro)
  • 1 small onion
  • 6 large green chilli peppers
  • 3 stalks lemon grass OR zest of 1 lemon
  • 1 thumb-sized piece fresh ginger

Instructions

  • Deseed chilli peppers. Finely slice lemon grass (if using). Chop ginger into chunks. Process the spice paste ingredients (chilli, coriander / cilantro stems and leaves, onion, lemon grass / lemon zest and ginger) with 2 tablespoons oil in a food processor until you have a chunky puree.
  • Slice chicken into bite sized pieces. Heat a few tablespoons peanut oil in a large frying pan and stir-fry the chicken for a few minutes or until starting to brown. Remove from the pan and keep warm.
  • Add the spice paste to the pan and cook, stirring for about a minute or until the spice paste smells fragrant.
  • Add the coconut milk and fish (or soy) sauce and bring to a simmer. Cook gently for about 5 minutes or until the sauce has thickened slightly.
  • Return the chicken and any juices to the pan and bring back to a simmer. Taste, season and serve hot with basil leaves (if using).