Thai green curry

Ingredients

• 1 tbsp oil
• 3 to 4 tbsp green curry paste
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 lb (450 g) chicken thigh, sliced (or tofu and vegetables)
• 1 cup (240 ml) chicken stock
• 1 cup bamboo shoots, green beans or eggplant pieces
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 kaffir lime leaves (optional)
• A handful of Thai basil
• Sliced red chilli

Method

1. Heat the oil and fry the curry paste for 1 to 2 minutes until fragrant.
2. Add half the coconut milk and simmer 2 to 3 minutes until the oil separates.
3. Add the chicken and stir to coat, then the remaining coconut milk, stock, vegetables and lime leaves.
4. Simmer 10 to 12 minutes until the chicken is cooked.
5. Season with fish sauce and sugar, stir in the basil and chilli and serve with jasmine rice.