Thai Green Chicken Curry

  • 45ml vegetable oil
  • 1 onion, chopped finely
  • 2 cloves garlic, peeled and sliced
  • 1tsp dried lemon grass, ground
  • 2tsp Thai green curry paste
  • 4 medium skinless chicken breast fillets, cut into chunks
  • 300ml chicken stock
  • 150ml coconut milk
  • A few whole basil leaves
  • A good squeeze of lime juice
  • Salt and freshly ground black pepper
  • Fresh basil leaves, to garnish
  1. Heat the oil in a saucepan and fry the onion and garlic over a low heat, until softened but not browned.
  2. Stir in the lemon grass and green curry paste and cook for 1 minute.
  3. Add the chicken and stir-fry for 1 minute to coat with the mixture. Pour over the stock and cook until bubbling hot. Simmer, covered for 10 minutes.
  4. Add the coconut milk and simmer for a couple of minutes or until chicken is cooked through.
  5. Stir in the basil leaves and a squeeze of lime juice. Season to taste and spoon onto serving plates. Finish with a basil garnish.