Thai Green (Chicken) Curry

To make this dish vegan, omit fish sauce and substitute chicken with tofu or sweet potato chunks.

Ingredients:
  • 4 chicken breasts cut into 1.5cm chunks
  • 2 large onions, chopped; 2 garlic cloves, crushed
  • 400ml coconut milk
  • 5 tbsp (approx 143g) Thai green curry paste
  • 1 tbsp fish sauce
  • 1 tbsp green peppercorns in brine, rinsed and dried (optional)
  • Zest and juice of 1 lime, plus extra for garnish
  • 1 tbsp cooking oil + 1 tbsp sesame oil
  • 1 tbsp dried coriander leaves
  • 2 tbsp finely chopped fresh green chillies, seeds removed
  • 4 tbsp finely chopped fresh coriander leaves
  • Kilombero Rice to serve

Method:
  1. Heat oil in pan and gently fry onions and garlic, add chicken pieces and dried coriander and                      continue cooking for 5-10 mins.
  2. Add the thick coconut milk from the tin plus green curry paste. Cook for 1 minutes stirring frequently.
  3. Add remainder of coconut milk, lime zest and juice, fish sauce and green peppercorns (if using). Stir         until boiling, then simmer on a low heat uncovered for 35-45 mins until the chicken is tender, and the       gravy rich and thick.
  4. Stir in the chopped fresh chillies and coriander and simmer for 5 minutes more.
  5. Serve with rice. Garnish with lime or lemon wedges and coriander leaves.
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