Thai Green Chicken Curry

A fragrant, spicy curry perfect for a weeknight dinner. Getting your hands on some Thai basil as well as some fresh Kaffir lime leaves will transform the dish.

Ingredients

• 2 courgettes, sliced into 1.5cm thick disks

• 200g baby corn

• 400ml coconut milk

• 4 tablespoons green curry paste

• 400g chicken thighs or breast, cut into bite size pieces

• 1 1/2 cups chicken stock

• 2 tablespoons fish sauce

• 1 tablespoon brown sugar

• 8-10 Kaffir lie leaves, torn in half

• A handful of Thai basil leaves

Method

In a wok or large skillet on medium heat, bring 3/4 cup of the coconut milk to a gentle simmer. Cook for 2 minutes until it thickens and becomes fragrant.

Add the curry paste, and work it into the coconut milk with a wooden spoon, dissolving it and cooking for a further 2 minutes. Add the chicken, and stir it into the coconut paste, until it is fully coated.

Add the remaining coconut milk, the chicken stock, fish sauce, brown sugar, courgette and the kaffir lime leaves.. Stir, then bring to a boil. Reduce heat to a simmer, and allow to cook for 10 minutes. Add the baby corn, stir it into the sauce, and cook for a further 2 minutes, or until the chicken is cooked and the courgette is tender but still holds its shape.

Remove from heat, stir through the Thai basil leaves and serve immediately with steamed Jasmine rice.