Zingy with spices, herbs and fish sauce, this Thai green curry sings with flavour, mellowed out with the silky creaminess of coconut milk. Our organic chicken breast is tender and perfectly soft poached in the curry.
2 large chicken breasts, chopped into small chunks
2 onions, roughly chopped
2 carrots, sliced
Half packet green beans, chopped into halves
Small head of broccoli, cut into florets
1 small green pepper, cut into large chunks
1 small red pepper, cut into large chunks
2 cloves garlic, crushed
Small bunch fresh coriander, quite finely chopped
Juice and zest of 1 lime
Couple of pieces of lemongrass, leave whole
1 large tin of coconut milk
500ml chicken bone broth
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp ground turmeric
1 and a half tsp mild chilli powder
2 dessert spoons fish sauce
Salt and pepper
1 tsp sugar
Gently fry the onion, carrot and chicken for 2 - 3 minutes in a large saucepan. Add the garlic, coconut milk, stock, all the ground spices, lime zest, whole lemon grass and fish sauce and let it simmer for just a few minutes.
Add all the other vegetables plus half of the fresh coriander and let the whole thing simmer for around 25 minutes. Add the rest of the fresh coriander, the sugar, half of the lime juice and salt and pepper to taste. Add more lime to taste.
Serve with rice and sprinkle on any remaining fresh coriander; wedges of lime and slices of fresh chilli or dried flakes. If you have some, toasted sesame seeds make a great addition on top too!
Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...