Thai Green Chicken Curry

So the weekend is upon us and tonight I’m cooking for people other than myself and this scares me a bit because I haven’t done this for a while, it wasn’t until after I’d agreed to cook that the panic set in! what if I make everyone ill? what if they hate it? and breathe…

I’m sure everything will be fine and I lumped for thai green chicken curry, using the word lumped probably wasn’t the best choice of word available to me out of the entire english language but thats my decision and I’m sticking with it! As for the curry its relatively easy to make and showy enough to make for friends, this dish is also another from my recipe journal which is filling up nicely.

Thai Green Chicken Curry

4 chicken breasts diced

1 x can of coconut milk

50g of frozen peas

1tbsp of thai green curry paste

1 x red chilli chopped and deseeded (optional, its only for decoration)

100ml of water

handful of basil

pinch of sugar and salt

Method

Heat some oil in a large pan over a medium heat (if you have an electric hob turn the dial to 4) add the paste and stir and let it cook it for a couple of minutes before adding the chicken, cook the chicken for around 5 minutes or until its cooked through. Next add the coconut milk and water and stir so all the ingredients are combined. Turn up the heat and bring to the boil, let it bubble away for around 3-4 minutes before adding the peas reduce the heat and let it simmer for 5-6 minutes.

Before removing from the heat add the sugar, salt and fish sauce (if you have it available to you) to taste. Remove from the heat and serve with a big bowl of steaming white rice and naan bread.

Happy cooking x