Thai Green Chicken Curry

Serves 4

Ingredients:
5 Chicken thighs or breasts – cut into bite-size pieces
Thai green curry paste - homemade or from a jar
Green vegetables – I use a combination of beans, mange-tout, green pepper, asparagus or whatever is around.
1 x 400ml coconut milk
1-2tbsp Fish sauce
½-1tbsp unrefined caster sugar
Chopped coriander
Jasmine or long-grain rice

1 Put a little oil in a wok and cook the chicken until lightly browned, removed from pan.

2 Heat the wok until very hot and add 1 heaped tsp of green curry paste and cook for a minute.

3 Return the chicken to the pan and coat with the paste, stirring all the time.

4 Then add the coconut milk and cook on a low heat for 15 minutes until the mixture begins to thicken a little.

5 Add the fish sauce and sugar to your taste, finally adding the green vegetables.

6 Cook for 5 minutes until the vegetable and hot but still have a bite (it may depend how you like your vegetable as to how long you cook them).

Serve with chopped coriander and Jasmine rice.
If using ordinary rice squeeze some lime juice over the cooked rice and fork through before serving.

NB the curry can be made in advance or even the day before, and kept in the fridge, so long as it is heated through properly before serving.
 
Enjoy!