THAI GREEN CURRY

WoW a simple sumptuous quick (15-20 minutes) easy dinner that will have the family thinking you've been in the kitchen hours!  Loaded with aromatic flavours, rich and creamy from the coconut milk this is a wonderful winter dinner, uplifting and comforting, serve with fluffy rice and flat breads for a fully satisfied family.

Prep and Cooking time 15-20 minutes 

Ingredients 

(Serves 4)

The Green Curry Paste

2 cloves garlic peeled

2" piece ginger

1 shallot peeled

1 stick lemon grass bashed

4 fresh kaffir lime leaves

1 small bunch corinader with stalks

1/2 tsp ground cumin

1 tsp Kashmiri chilli powder 

The Curry 

2 tbsp ghee or coconut oil

4 chicken thighs skin off bone out diced

8 mushrooms thickly sliced

1 green pepper large diced

1-2 cans coconut milk

8 Thai basil leaves torn

1 lime juiced

1 tbsp fish sauce

Himalayan sea salt 

Fresh black pepper 

To Finish the Dish

2 tbsp fresh coriander chopped 

2 red chillies sliced

Heat a large skillet medium hot, in a food processor blitz all the green Curry paste ingredients until really finely blitzed, add the ghee to the skillet along with the curry paste and cook for 5 minutes, next add the chicken and stir in well, add the coconut milk, more if you want a soupy curry.

Cook for 7-10 minutes on a medium low heat until the chicken is cooked through, add the mushrooms, peppers, basil, fish sauce and half the lime juice stir in well and taste the curry sauce, adjust the flavour with more lime juice if you want a less creamy Curry, season with salt and pepper, reduce the coconut milk if you want a thicker sauce.  Finish the serve Curry with a sprinkling of the fresh coriander and red chillies.