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Green Thai Curry

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February 7, 2013 by marksetchfield

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imageServes 6, cooking time 45 minutes

INGREDIENTS
3 chicken breasts
1 green pepper
1 red pepper
1 yellow pepper
5cms of fresh ginger
1 tin of coconut milk
2/3 tbsp of green curry paste
A few chilli flakes (optional)
1/2 pint of chicken stock
Handful of chopped coriander
Oil for frying
Sesame seed oil
1 medium leek
Light soy sauce
3 tsp of all purpose seasoning

Chef says: I go to Chinese supermarkets to get a good green curry paste, but most supermarkets will stock a curry paste. Try and season the chicken as far in advance as you can for extra flavour. It’s a great dish to freeze; I regularly cook double and freeze in small containers, takes the stress out of those lazy midweek meal decisions!


METHOD
Cut
the chicken breasts into cubes and place into a bowl, pour over a little sesame oil and three teaspoonfuls of all-purpose seasoning, mix the ingredients together season and place in the fridge. Cut peppers into strips and cut the ginger into thin five centimetre pieces. Chop the coriander leaves and slice the spring onions. Heat some oil in a pan add the chicken and lightly brown. Add the peppers and cook until they soften. Pour in the coconut milk and stir in 2-3 teaspoons of green curry paste. Leave to simmer for ten mins, check the taste and add more paste or chillies according to taste. Add the chicken stock, springs onions, ginger and a splash of light soy sauce, cover and simmer for 30 minutes. After 20 minutes add the chopped coriander and cook for another ten minutes then serve with steamed rice.

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