Green ginger chicken curry
- Place peeled ginger, garlic, chopped spring onions, chilli (seeds removed), basil, coriander and oil in a food processor and blend to form green curry paste.
- Place stock in a large saucepan and bring to the boil. Stir in the prepared green curry paste.
- Add chicken pieces (thighs or breasts) and simmer very gently for 5 minutes to cook chicken. Stir in coconut milk, then season with salt to taste. Serve with fragrant jasmine rice and fresh lime halves on the side to squeeze over.
Tip: Deep bowls are great for serving curry and stews, thick soups, rice dishes or North African-style couscous.