Thai Green Curry
This is recipe I picked up at a Thailand cookery school in Chiang Mai. We Ground all of the spices and herbs down by hand, to make the most amazingly fragrant paste.
I’m not suggesting that any of us have time for that now, since the paste you can buy in supermarkets is actually pretty good. I just like to add a few extras to make it sing a little whilst still keeping it cheap.
Thai green curry paste (1 jar)
1 chicken breast, cut into pieces
1 green pepper, roughly chopped
half an onion, sliced
1 can of coconut milk
1 Tbsp. oil
1 Handful of roughly chopped coriander
Heat the oil in a saucepan and add the onions, cook until soft and add the curry paste. Continue to cook for 1 minute to cook out the raw spices.
Season the chicken and place into the pan with the coconut milk and peppers
Leave the pan on a low heat to reduce.
Boil the rice as per the packet instructions. Drain and season with a little salt.
Once the curry has reduced to a sauce that coats the meat, (10-15 minutes) check the seasoning and cut into a piece of the chicken to make sure it is cooked through.
Stir in the coriander and serve on the rice.