Directions

Thai Green Curry Paste

1. Add all of the paste ingredients to a small food processor and blitz in 15-20 second bursts, until you've created a paste.

2. Store in the fridge for around 10-14 days or freeze in individual portions (e.g. in an ice cube tray) ready to make a quick curry :)

Thai Green Chicken Curry

1. Heat the oil in a medium saucepan / wok.

2. Fry the diced chicken over a medium heat for 3 - 5 minutes, ensuring the chicken has been sealed on all sides.

3. Add the curry paste and cook over a medium heat for 2 - 3 minutes.

4. Add the coconut milk and thoroughly mix with the chicken and paste.

5. Bring to boil and then reduce to a simmer for another 3 - 5 minutes.

6. Check one of the larger pieces of chicken to ensure it is cooked all the way through.