Utensils

Large (casserole type) pan

Food processor

 

Ingredients

For the curry paste:

 4 lemon grass stalks

2 thumb-size pieces of ginger

2-4 (depending on how hot you like it) green whole chillies

2 handfuls of chopped fresh coriander

1 small bunch of basil

1 heaped tbsp cumin powder

1 heaped tbsp coriander powder

1 bunch of salad onions

2 cloves of garlic

For the curry:

1 kg of diced skinless chicken thighs or breast

2 tbsp of coconut oil

1 can of coconut milk (400 ml)

300 ml of chicken stock

4 kaffir lime leaves

3 tbs fish sauce

400 g green beans cut into 1-inch pieces

Juice of 1 lime

 

Method

Cut the hard bit at the end of the lemon grass off and take the outer layer off.

Peel the ginger.

Add all the curry paste ingredients in a food processor and blend into a paste.

Add the coconut oil to a large (casserole type) pan and gently stir-fry the curry paste for 5 minutes on a medium to low heat.

Add the chicken and stir until all the chicken is coated in the paste.

Add the coconut milk, chicken stock, fish sauce, kaffir lime leaves and bring to the boil. Turn the heat down and leave to simmer for 20 minutes.

Add the green beans, bring back to the boil, turn heat down and leave to simmer for another 20 minutes.

Add the lime juice and serve.