Thai Green Curry Receipe

Ingredients (available from most UK supermarkets)

250g of boneless chicken breast
1 tablespoon of green curry paste
70g of eggplant, baby corn and diced carrot
1 cup of coconut cream or coconut milk
1 tablespoon of fish sauce
half a tablespoon of sugar
1 and a half tablespoon of oil
15 leaves of sweet basil
2 kaffir lime leaf

How to cook

Put oil in the pan with a low heat, add the curry paste and bring to a simmer for 1 minute, add some coconut milk to stop burning.

Add chicken, stir until cooked

Add coconut milk, stir on med to high heat

Add vegetables, stir and bring to the boil

Add fish sauce, sugar and kaffir lime leaves.

Decorate with Basil leaf and chillies