THAI GREEN CHICKEN CURRY

This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots. The fiery ginger and Thai curry paste are perfectly balanced by the creamy, cooling coconut milk.

INGREDIENTS

SERVES: 4

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled

1 tbsp vegetable oil

3 medium onions, cut into large dice

6 garlic cloves, finely chopped

7.5cm piece of ginger, julienned

4 tbsp good-quality Thai green curry paste (80g)

700ml fresh chicken stock (include the stock reserved from poaching the chicken)

100ml tinned full-fat coconut milk

1 tbsp fish sauce

1 tbsp oyster sauce

4 kaffir lime leaves, finely sliced

2 large green peppers, cored, deseeded and cut into large dice

200g fine green beans, halved

2 courgettes, cut into large dice

225g tin bamboo shoots, drained

3 level tbsp cornflour, mixed to a paste with 3 tbsp water

Chopped coriander, to finish (optional)

METHOD

1: Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.

2: Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until they are softened and starting to brown, adding a splash of water if they start to stick.

3: Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.

4: Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.

5: Add the chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.

6: Serve the curry in warmed big bowls, scattered with chopped coriander if you like.

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