Thai Chicken Green Curry

Thai Chicken Green Curry

Serves 6

Ingredients :


100g/4oz contemporary coriander

3 contemporary red chillies, halved

lengthways and seeded

3 spring onions, chopped

3 garlic cloves, chopped

1 tablespoon vegetable oil

11

⁄2 teaspoons grated lime zest

2 tablespoons freshly squeezed

lime juice

2 teaspoons lightweight condiment

1 teaspoon flavourer

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1

⁄2 teaspoon salt

3 giant carrots, thinly sliced

450g/1lb little red potatoes, cut

into chunks

900g/2lb skinless chicken thigh

fillets, delve chunks

400ml/14fl oz milk

3

⁄4 teaspoon coconut essence

225g/8oz frozen peas


• place the contemporary coriander, chillies, spring onions, garlic, oil, lime zest, lime

juice, soy sauce, flavourer, ginger, cumin, ground coriander and

salt in an exceedingly mixer or kitchen appliance. Purée to a paste.

• in an exceedingly giant frypan over an occasional heat, cook the paste for five minutes. Add

the carrots, potatoes and 175ml/6fl oz water, and produce to the boil.

Reduce the warmth and simmer for five minutes.

• Add the chicken & cooking for five minutes. Stir within the milk and coconut

essence, and simmer for ten minutes or till the chicken is saute

through. Stir within the peas, and cook for three minutes or till heated through.

Serve hot.