Thai Green Curry Paste

• 4-6 Medium Green Chillies, de-seeded and roughly chopped

• 100g Shallots or Spring Onions, roughly chopped

• 20g Fresh Ginger, peeled and roughly chopped

• 2 Garlic Cloves, peeled

• Small bunch of Fresh Coriander (stalks included)

• 2 Lemongrass Stalks, chopped (or 2 tbsp dried)

• Juice & Zest of 1 Lime

• 8 Kaffir Lime Leaves, torn into pieces (or add the zest of a second lime)

• 1 tbsp Coriander Seeds, crushed

• 1 tsp Ground Cumin

• 1 tsp Ground Turmeric

• 1 tsp Black Peppercorns, crushed

• 2 tsp Coconut Aminos (or a light Soy Sauce)

• 45g Coconut Oil, melted

Thai Green Chicken Curry

• 300-400g Chicken Breast, diced

• 200g Coconut Milk (as high % coconut extract as you can get - we used Lidl's 91%)

• 20g Coconut Oil

• 2 portions of Thai Curry Paste (see above)