Chicken Thai Green Curry

• g chicken breasts or 500 -700 g chicken thighs↗500 -700 g
• lime juice↗
• inch piece fresh ginger, minced1 inch
• green chili↗1
• garlic cloves↗4
• spring onion↗1
• green curry paste (to taste)↗1 -2 tablespoon

  to taste

• coconut milk↗400 ml
• fish sauce↗40 ml
• liter stock1 liter
• sugar↗1 tablespoon
• sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom)
• can bamboo shoots (optional)1 ounce

  optional

Step-by-step instructions

1. 1

   Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.

2. 2

   Cook the ginger and finely chopped spring onion until fragrant.

3. 3

   Add the curry paste and cook for 30 seconds.

4. 4

   Add the stock and cook down for 5 minutes.

5. 5

   Combine the coconut milk, fish sauce and sugar and add to the wok.

6. 6

   Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.

7. 7

   Add vegetables and bamboo and cook til slightly crisp.

8. 8

   Serve with rice.