Name: Thai green curry
Yield: 6 servings
Cuisine: Boil
Ingredients: 0.00 curry paste; 15.00 green chillies; 5.00 lime leaves; 1.00 lemon grass stick; 3.00 garlic cloves; 7.50 ml shrimp paste (optional); 1.00 onion small; 25.00 g galangal dried, soaked; 1.00 fresh coriander; 0.00 water; 1.00 coconut milk lite, tinned; 8.00 chicken breast fillets or deboned thighs, skinned, sliced; 500.00 ml stock chicken; 30.00 ml fish sauce; 15.00 ml palm sugar or brown sugar; 125.00 g baby mushrooms; 150.00 g mangetout green beans; 125.00 ml fresh basil and coriander, chopped

Recipe Disclaimer

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Ingredients (18)

0.00	curry paste
15.00	green chillies
5.00	lime leaves
1.00	lemon grass — stick
3.00	garlic — cloves
7.50 ml	shrimp paste — (optional)
1.00	onion — small
25.00 g	galangal — dried, soaked
1.00	fresh coriander
0.00	water

curry

1.00	coconut milk — lite, tinned
8.00	chicken breast fillets — or deboned thighs, skinned, sliced
500.00 ml	stock — chicken
30.00 ml	fish sauce
15.00 ml	palm sugar — or brown sugar
125.00 g	baby mushrooms
150.00 g	mangetout — green beans
125.00 ml	fresh basil — and coriander, chopped

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Method:

PASTE:
Place all ingredients, except water, in a food processor and blend.
Add a little water to create a fine paste.
This can also be done in a mortar and pestle.
CURRY
Heat a little oil in a wok, add 60 ml curry paste and cook, stirring continuously for two to three minutes.
Add a little coconut milk, continue stirring and cook for a further two minutes.
Add chicken and cook for five minutes.
Add remaining milk, stock, fish sauce and sugar and bring to the boil.
Reduce heat, add mushrooms and beans and cook for about six minutes.
Stir in fresh herbs and serve with Thai fragrant rice.
NOTE: If you are using mangetout instead of beans, they will only need about three minutes cooking time.
If you must cheat, buy a sachet of green curry paste and simply follow the instructions.