Thai Green Chicken Curry

Serves 4

Ingredients: Paste

6 scallions
5 green chillies (de-seeded & chopped)
2 garlic cloves (crushed)
1x tbsp ginger (crushed)
1x tbsp coriander seeds (crushed)
½ tsp fresh ground black pepper
sea salt
handful lime leaves (torn)
2 lemongrass stalks (trimmed & chopped)
2 handfuls fresh basil
3x tbsp olive oil
3 limes (zest and juice)

Alternatively use a bought paste.

4 chicken breasts (cut into 2½cm chunks)
14oz can coconut milk
handful chopped pistacio nuts (to serve)
handful of coconut shavings (from a block)

Method

• Mix all the paste ingredients in food processor (if making from scratch)
• Marinate chicken pieces in some paste
• Fry meat for about 15mins, add rest of paste and fry for 2mins and stir in coconut milk. Add the coconut shavings
• Boil and simmer for 8 mins
• Season, sprinkle pistacio nuts and coriander leaves
• Serve with rice or noodles and cucumber relish

Chunky coconut, tomato, cucumber and lime relish (serves 4)

16 cherry tomatoes (chopped)
½ fresh coconut (shaved)
handful basil
6 inches cumcuber (skinned de-seeded and chopped)
red chilli (sliced) optional
1 tbsp olive oil
salt & pepper
juice of 1 – 2 limes

• Toss ingredients in bowl and serve