Serves: 4

INGREDIENTS:

Green Curry Paste:

·      4 cloves of garlic, peeled

·      2cm piece of fresh ginger, peeled

·      2 shallots, peels and roughly chopped

·      2 stalks of lemongrass, rough outer layer removed and cut into chunks

·      4 green chillies (you can add more or less depending on how spicy you want the curry paste)

·      1 tsp ground cumin

·      ½ bunch fresh coriander

·      1tb EVOO (extra virgin olive oil)

·      1tb fish sauce

Curry:

·      500g chicken thigh fillets, cut into strips

·      1 x broccoli head, roughly chopped

·      3 x carrots, peeled and thinly sliced

·      4 large field mushrooms, thinly sliced

·      1 can of light coconut milk

·      1 x chicken stock cube

·      2tb fish sauce

·      5 kaffir lime leaves

·      1 bunch fresh Thai basil

·      ½ bag been shoots

·      1 fresh lime

·      1 cup jasmine rice, cooked according to packet instructions

METHOD:

1.     To make the curry paste, place all ingredients in a food processor and blitz until well combined

2.     Pre-cook the broccoli and carrot: either in the microwave or steam on the stove until just cooked (still crunchy)

3.     Pre-cook the chicken until just cooked through in batches and set aside

4.     Heat a large pan over medium heat. Add 2 tablespoons of the curry paste and stir until fragrant (1-2 minutes). Add mushrooms and stir for a further 2 minutes

5.     Add the fish sauce, coconut milk, stock cube and kaffir lime leaves and stir for a further 2 minutes. Add carrot, broccoli & pre-cooked chicken and stir until well combined

6.     Serve with one cup of cooked jasmine rice per person