Thai Green Curry Recipe
Fragrant Chicken curry with lemongrass, lime leaves and chillies, with chicken, mange-tout and pak choi.
Ingredients
Instructions
Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the coriander into a food processor and blitzing until finely chopped
Add the lime juice and blitz again
Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate
Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the lime leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes
Add the chicken and mushrooms and cook for 5 minutes, adding the mangetout and pak choi for the last 2 minutes of cooking
Sprinkle on the remaining coriander leaves
Serve with the cooked rice and lime wedges
