I thought i’d share with you my weeknight treat.

I like to make my own paste but you can easily buy it in a jar from any supermarket.

Ingredients

For the Paste

3 Cloves of Garlic

2 Shallots

5 inch piece of Ginger

1 Tsp Ground Cumin

½ Teaspoon Coriander Seeds

Half a Bunch of Fresh Coriander

Zest and Juice of One Lime

2/3 Green Chillies (depending on how spicy you want it)

(This makes quite a lot of paste but its great to keep in the fridge for up to 3 days to add some flavour to any dishes, or freeze it for future use)

 

Put all of these ingredients in a blender and blend until smooth.

 

To Make the Curry

Sunflower Oil

6 Boneless and Skinless Chicken Thighs, Sliced into 3-4 pieces

A Handful of Mushrooms, sliced

1 Tablespoon Demerara Sugar

1 Can of Coconut Milk

4 Kaffir Lime Leaves

Half a Chicken Stock Cube

A Handful of Green Beans

Handful of Fresh Coriander and Thai Basil, roughly chopped

One Lime

 

Rice, 1 Tsp Cumin Seeds, Pinch of Sea Salt

Heat a tablespoon of sunflower oil in a frying pan with high sides or use a wok.

Add the chicken and fry for a few minutes on each side to get some colour.

Remove the chicken frim the pan and keep on the side. Put another tablespoon of oil in the pan and add the mushrooms, fry for one minute.

Add two heaped tablespoons of the Thai green curry paste and Demerara sugar, stirring for a minute.

Add the coconut milk, kaffir lime leaves, half a chicken stock cube and the green beans. Simmer for 5-7minutes until the sauce is reduced and thicker.

Return the chicken to the pan and simmer for a further 5 minutes. Check the chicken pieces are cooked through. Stir through the coriander and Thai basil. Serve with wedges of lime and rice.

 

Cooking rice – I like using Jasmine rice. Use whatever type of rice you like and follow the instructions on the packet. I like adding a large pinch of salt and cumin seeds to the boiling water when adding the rice.