A Fiery Flavour Fest - Thai Green chicken Curry

When it comes to recipes that are full of flavour you will be hard pressed to find one to top a Thai green curry. Packed with fragrant lemongrass, ginger, coriander, basil and the heat of a couple of red chillies it adds up to one great tasting meal.

for the curry paste

3 cloves of garlic

75g root ginger, peeled

1 lemongrass

2 red chillies

1 large bunch of coriander

¼ bunch basil

50ml olive oil

1 lime, peeled

3 kaffir lime leaves

75ml water

To make this most fragrant of curry pastes simply place all the ingredients in a food processor and blitz until smooth.

to make enough curry for 4 people

400g diced chicken breast

100g baby corn

100g sugar snap peas

100g mange tout

100g tenderstem broccoli

2 tin coconut milk

1 tsp cornflour

Fry the chicken in a hot pan with a little oil for 5 - 6 minutes until cooked then add in the curry past. Cook for a further 2 minutes and add in the coconut milk and all the vegetables. Simmer for 5 minutes to cook the vegetables. Mix the cornflour with a little water and stir into the curry to thicken the sauce ever so slightly. Serve with some jasmine rice.

#maincourse #spice