Ingredients:
2 tsp coconut oil
1 onion, finely chopped
3 tsp grated fresh root ginger
1 lemongrass stalk, trimmed
225g/8oz button mushrooms
1 tbsp Thai green curry paste
300ml/½ pint/1¼ cups coconut milk
150ml/¼ pint/scant ⅔ cup hot chicken stock
1 tbsp Thai fish sauce
4 skinless chicken breasts
12 raw tiger prawns (shrimp)
chopped fresh coriander (cilantro) plus sprigs to garnish
Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the onion, ginger, lemongrass and mushrooms and stir-fry for 5 minutes or until the mushrooms turn golden.
2 Stir in the curry paste and cook for 1 minute.
3 Add the coconut milk, hot stock and fish sauce. Bring to the boil. Cut each chicken breast into several large chunks and add to the wok.
4 Reduce the heat and simmer for 10 minutes or until the chicken is cooked and the liquid has reduced.
5 Add the prawns and cook for 3–4 minutes, turning halfway through, until cooked and pink.
6 Stir in the chopped coriander and serve the curry with some boiled rice, garnished with coriander sprigs.
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| Thai Green Chicken Curry |
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