2.5 cm (1 inch) piece of fresh root
ginger, peeled and finely chopped
1 small onion or 2 shallots, chopped
4 tbsp green curry paste
625g (1.25 lb) boneless, skinless chicken
thighs, cut into chunks
300ml (1/2 pint) coconut milk
4 tsp fish sauce
1 tsp sugar
3 kaffir lime leaves, shredded
1 green chili, deseeded and sliced
salt and pepper
Heat the oil in a wok or large frying pan,
toss in the ginger and shallots and fry over a gentle heat, stirring,
for about 3 minutes or until soft. Add the curry paste and fry for
another 2 minutes.
Add the chicken to the wok for frying pan,
stir well and fry for 3 minutes. Stir in the coconut milk, bring to the
boil, then turn down the heat and cook the curry gently, stirring
occasionally, for 10 minutes or until the chicken is cooked and the
sauce is thick.
Stir in the fish sauce, sugar, lime leaves
and chili and cook the curry for another 5 minutes. Taste and add salt
and pepper if it needs it, then serve.
Green curries are spicy yet soothing due
to the great mix of chili and creamy coconut milk. This is a quick
version that tastes delicious.