Thai green curry with chicken

Ingredients

• 1 pound / 450 grams chicken breast fillets (cubed)
• 2 tablespoons Thai green curry paste (from a jar)
• 2 tablespoons cornflour / cornstarch
• 2 tablespoons sunflower oil (for frying the chicken)
• 1/2 teaspoon salt (optional)
• 3 tablespoons Thai green curry paste
• 2 tablespoon lemongrass paste
• 3 cloves garlic (minced)
• 1 inch ginger (peeled and finely chopped)
• 2 tablespoons fish sauce
• 14 ounce / 400 g can coconut milk
• 1 teaspoon sugar (optional)
• 1 small lime (juice and zest only)
• 1 large onion
• 1 head pak choi
• 1 cup green beans
• 1 cup broccoli florets
• 1 cup beansprouts
• 2 - 3 tablespoons bamboo shoots (from a can)
• 2 tablespoons chopped coriander (for garnish)

Instructions

1. 1

   --- Preparation ---

2. 2

   Cut the chicken into chunks and combine it with curry paste, salt and cornflour. Set it aside to marinade for 10 to 15 minutes.

3. 3

   Cut the onions into quarters and separate the petals. Cut the beans into 2-inch lengths. Separate the broccoli into florets. Rinse the pak choi under running water to remove any dirt from between the leaves, and chop it roughly.

4. 4

   Zest the lime and squeeze the juice into a cup.

5. 5

   --- Chicken ---

6. 6

   Heat sunflower oil in a large frying pan and fry the marinated chicken pieces so that they sear on the outside. Remove the chicken from the pan and set aside. Reserve any leftover marinade to add to the sauce.

7. 7

   --- Sauce ---

8. 8

   Using the same pan, add another splash of oil if necessary and fry the onions until they are translucent. Scrape the bottom of the pan with your spatula to pick up any bits of chicken that may have been left behind.

9. 9

   Once the onions have softened, add the spices and flavouring ingredients along with any leftover marinade. Stir well to coat the onions and fry for one minute.

10. 10

    Add the coconut milk. You may find that the can of coconut milk has a thick layer of coconut cream on top with the thinner milk underneath. This is perfectly fine. Simply stir the coconut milk into the pan until the cream dissolves.

11. 11

    Add the prepared vegetables along with the bamboo shoots and beansprouts and turn up the heat to a strong simmer. Cover the pan with a lid and simmer for 5 to 7 minutes until the vegetables are starting to soften

12. 12

    Add the chicken back to the pan and cover with a lid.

13. 13

    Continue to cook for 10 minutes until the chicken is cooked through and the vegetables are soft.

14. 14

    Thicken the sauce (optional) with a slurry made from a tablespoon of cornflour/cornstarch and 2 tablespoons of water.

15. 15

    Remove from the heat and sprinkle with chopped coriander. Serve with a bowl of jasmine rice.