Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.
• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve
• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.