A Thai Green Chicken Curry Recipe.

This is rapidly becoming a real favourite. It's a rich, creamy dish without being too hot. Try substituting the chicken for seafood, or make a vegetarian version with tofu pieces.

Ingredients (for two people, or one greedy b*****d):

• 1 large organic chicken breast.
• 1 small red onion.
• 2-4 tsp Thai green curry paste.
• Half a fresh chilli.
• 2 stalks of lemon grass or 1 tsp of lemon grass paste.
• 300 ml coconut milk.
• 1 tsp lime juice.
• Half a fresh green pepper.
• 1 garlic clove.
• Quarter tsp ground coriander.
• 1 small piece of fresh ginger.
• Good bunch of fresh coriander leaves.
• Sea salt, freshly ground black pepper and olive oil.
• For the garnish - a few coriander leaves.
  

Method:

Finely chop the onion, garlic and ginger. Pre-heat 2 tbs of olive oil in a saucepan and gently fry the onion, garlic, ginger and curry paste over a low heat for 5 minutes. Cut the chicken into strips and add it along with the ground coriander. Fry gently for another 5 minutes. Add the coconut milk, chopped chilli and the lemon grass. Simmer gently for 10 minutes, stirring occasionally. Add the roughly chopped pepper and simmer uncovered for about 10 minutes or until the chicken is cooked. Season and add the lime juice. The curry sauce should be the consistency of single cream - add water if it looks too thick or reduce it over high heat if too thin. Finally, add the fresh, roughly chopped coriander leaves and give it all one last stir.

Serve with boiled organic basmati brown rice and a few whole coriander leaves sprinkled over the top.