This recipe includes vegetables such as mushrooms, green beans, mange tout and/or red peppers and/or bamboo shoots depending on taste – David Rhys Price 

Serves 4 – 6 for a great Supper Dish

Ingredients: 

1kg Chicken thighs (skinned & boned)/Breast, and cut into bite size chunks

1 tablespoon of sunflower oil

1 teaspoon sesame oil

2 teaspoons garlic powder

1 tablespoon fish sauce (nam pla)

1 dessert spoon sea salt

Juice of half lime

200ml coconut milk

12 button mushrooms (optional)

Green Beans, cut into 2.5cm pieces (optional)/Mange Tout

Red Pepper, cut into 2.5cm pieces (optional)

Bamboo Shoots, cut into fine batons (optional)

2 tablespoons chopped fresh coriander

1 tablespoon chopped basil leaves for garnish

For the green curry paste: 

2 teaspoons coriander seeds

2 long red/green chillies de-seeded and halved

2 garlic cloves peeled and chopped

2 lemongrass stalks, (remove outer leaves) chopped finely

4 spring onions trimmed and sliced

25g peeled root ginger chopped (or galangal, if available)

3 kaffir lime leaves (dried/fresh/frozen)

4 tablespoons chopped fresh coriander

2 tablespoons Thai fish sauce (nam pla)

1 tablespoon dark brown sugar

Juice of half lime

2 teaspoons sea salt

Freshly ground course black pepper

200ml coconut milk

METHOD:

Curry paste 

Dry fry the coriander seeds in a small pan for one minute .

Using pestle and mortar crush the coriander seeds.

Transfer the seeds to a food processor, add the remaining ingredients. Blitz till all the ingredients are finely chopped
and form a thick paste.

Chicken 

Heat the two oils in a medium to large wok, and then add the chopped chicken thighs/breast. Season with the sea salt, lime juice, fish sauce and garlic powder.

When the chicken is almost cooked through add the button mushrooms (optional) and fry for 2 minutes.

Add the coconut milk and coriander and simmer for 5 minutes

Add the green curry paste, simmer for further five minutes stirring at intervals.

Ladle the curry into bowls and garnish with chopped basil leaves

SERVE WITH:  your choice of rice –

sticky or plain.