Green chicken curry
( SERVES 4 )
Photo by Tamara West
Warren Elwin turns chicken in to some winning TV dinners for those eating in front of the sport.
|5 Tbsp||Thai green curry paste, (or less to taste)|
|1 bunch||Coriander root|
|1 knob||Fresh ginger, small|
|1 piece||Lemongrass, root|
|2||Kaffir lime leaves, chopped|
|1 Tbsp||Palm sugar|
|4||Spring onions, chopped|
|1 serving||Sesame oil|
|4||Boneless chicken thighs, sliced|
|1 cup||Chicken stock|
|1 cup||Coconut milk|
|1 handful||Green beans, sliced|
|4 servings||Egg noodles, cooked|
- Blitz green curry paste, the coriander, garlic, ginger, lemongrass, kaffir lime leaves, palm sugar and the zest and juice of a lime with a little of the coconut milk to form a smooth paste.
- Fry eggplant and spring onions in sesame oil until coloured. Add curry paste and cook, stirring, for 2-3 minutes.
- Add chicken thighs, chicken stock, and the rest of the coconut milk and simmer until chicken is cooked.
- Add a handful of sliced green beans and serve on cooked egg noodles with coriander leaves, and a squeeze of lime juice.