Thai green curry

thai curry

New haircut!

Serves 3

4 chicken breasts, sliced into thin strips

1 tablespoon of vegetable oil

150g button chestnut mushrooms

150g green beans, topped and tailed

1 tin coconut milk

4 kaffir lime leaves

For the curry paste:

2 cloves garlic

1 small onion

1… thumb sized piece of ginger (of course!)

1 lemongrass stalk

1/2 teaspoon chili flakes

1 teaspoon ground cumin

1/2 bunch coriander

1/2 bunch basil

3 dessert spoons fish sauce

To make the curry paste, bung all those ingredients in a food processor and pulse till it’s a paste.

Fry the chicken breast in a hot pan in the sunflower oil till it’s white all over (about five minutes), then add the veg and curry paste and fry for another couple of minutes – you want the onion and garlic to cook through. Then add the coconut milk and lime leaves and simmer for about another ten minutes.

Bert ate the lot, mushrooms and all.



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