Thai Green Chicken Curry

Serves:Preparation time:  10 minutes
Cooked: on the hob  | Cooking time: 15 minutes


For the curry paste:

4 big green chillis
2 cloves garlic, crushed
2 shallots, finely chopped
small bunch fresh coriander
2 teaspoons lemongrass, minced
grated zest and juice of 1 lime
8 kaffir lime leaves, chopped
1 tablespoon coriander seeds
1 teaspoon cumin
1 teaspoon black peppercorns
2 tablespoons fish sauce
3 tablespoons olive oil

For the curry:

500g chicken breast, chopped
100ml chicken stock
2 tablespoons fish sauce
2 teaspoons brown sugar
50g green beans
100g other vegetables (any)
fresh coriander to serve

1. Place all of the curry paste ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
2. Heat a frying pan and add two tablespoons of your homemade curry paste. Add the chicken and stir well until coated in the paste.
3. Add all the other ingredients and cook over a medium heat for 10 minutes.

To serve: spoon some rice into a warmed bowl and pour over the curry. Top with freshly chopped coriander.