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Thai green curry

Frank Bordoni from Good Food Bites
It's so simple to prepare your own curry paste - make Frank Bordoni's Green Thai Curry and you'll wonder why you didn't try it before!

Thai green curry

Method

1. To make the curry paste, using a mortar and pestle or blender, pound or process all the ingredients, to obtain a fine-textured paste. (This can be stored in a screwtop glass jar in the refrigerator for 3-4 months.)

2. To make the curry, cook the paste in a large non-stick wok or large frying pan over a low heat, for 5 minutes. Cut the chicken into strips and add to the pan. Cook for 5-8 minutes or until no longer pink.

3. Stir in the coconut milk and simmer for about 10 minutes or until the chicken is cooked through. Scatter over the Thai basil and serve

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Serves: 2

Prep: 10 min
Cook: 25 min

Ingredients
2 chicken breasts, skinned and boned
1 can coconut milk, or low fat coconut milk
1 handful Thai basil leaves

For the curry paste

4 green chilies, chopped
2 banana shallots, chopped
1 stick Lemon grass, chopped
2 tbsp galangal, finely chopped or fresh ginger root
1 tbsp coriander root, chopped
1 tsp Cumin, ground
0.5 tsp Salt
1 pinch white pepper
0.5 lime, grated
1 tsp shrimp paste