When I fist visited Thailand I was captivated by the country, I found that curries soon became a definite favourite meal for me! One curry in particular was the green curry.

Serves 4-5

1 lb of chicken breast
2 teaspoon of light soy sauce
2 teaspoon of rice wine (if you have it)
1 teaspoon of sesame oil
2 teaspoon of corn flour
2 tablespoon of groundnut oil
3 shallots fine chopped
3 cloves of garlic (chopped)
2 cm ginger (chopped)
3 tablespoons of green curry paste
1 tablespoon of fish sauce
1 red chilli
1 whole lime (sliced into 4)
Half a block of coconut
Two cartons of concentrate coconut milk
2 teaspoon of sugar
Large basil plant leaves
15 baby corns

1. Cut the chicken into chunks and combine in a bowl with: soy sauce, rice wine, sesame oil, and the corn flour. Mix well and let stand for about 40 min.

2. Heat the wok or pan with the ground nut oil in, add the chicken with some of the chopped garlic and stir fry for about 3 min or until the chicken is just done.

3. When done transfer the contents of the wok to a colander to drain the excess oil.

4. While the chicken is draining add a little more nut oil to the wok along with the shallots, garlic and ginger and chilli, stir-fry for about 3 min.

5. Then add the curry paste along with the rest of the ingredients, (except the basil leaves), bring to the boil and then simmer for a while until sweet corn softens.

6. Return the chicken to the wok for about 3 min and stir in the basil, remove limes.

There you have it! A Thai green curry fit for a king.

This recipe was brought to you by: Daniel Sumner

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