Fragrant Thai Green Chicken Curry

A deliciously mild and creamy curry for the whole family. If you prefer a curry with a kick, adjust the quantity of chilli powder to suit your taste. Serve with popadoms, rice and pickles for a weekend feast. Marinate the chicken overnight to intensify the flavours.

You will need metal or wooden skewers to grill the chicken beforehand.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes

• 4 boneless, skinless chicken breasts, cut into chunks

• 3 cloves of garlic, peeled

• A thumb sized piece of fresh ginger, peeled and roughly chopped

• 3 green chillies, seeds removed and chopped

• 2 lemongrass stalks, thinly sliced

• 1 handful fresh coriander, leaves and stalks

• 2 shallots, peeled and chopped

• 6 kaffir lime leaves, 4 chopped and 2 kept whole

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tbsp vegetable oil

• 1 tbsp coconut oil

• 1 x 400ml can coconut milk

• 250ml chicken or vegetable stock

• 4 boneless and skinless chicken breasts, cut into chunks

• 1 tbsp fish sauce

• 200g fine green beans, trimmed

• Fresh coriander and basil

• Small handful roasted cashew nuts, roughly chopped

1. Place all the paste ingredients in a small food processor and process until you have a smooth paste.  
2. For the curry, heat a deep saute pan or large saucepan over a medium heat. Add the coconut oil.
3. Add the prepared curry paste and stir over a medium heat for 2-3 minutes before stirring in the coconut milk and stock. Simmer.
4. Add the chicken and cook for 5 minutes.
5. Add the fish sauce, 2 whole lime leaves and the green beans and cook for a further 3 minutes until the chicken is cooked through and the beans tender.
6. Top the curry with fresh coriander, torn basil leaves and cashew nuts.
7. Serve with steamed jasmine rice and wedges of lime.