Thai green curry

Credit and permission to share: Kanchanas Kitchen.

After 12 years as a professional caterer, up north, I found the Kings Arms next to my new London employer and it was where I discovered I had no real idea about modern food. 

Delia or the Mail On Sunday Magazine (where I got a most of my previous weekly menu planning from) never shared this new world.    

I had my first ever Thai curry, in an English pub, it blew my mind.  A pub doing something other than UFOs (unidentified fried objects).  Don’t worry, during the next 25 years I have caught up!!

I ate there most Friday lunchtimes for at least 5 years, eating the same dish.

You will need:

• d/Green peppers 100g

• Green curry paste (Nitaya brand) 1 teaspoon

• Coconut (A-Roy D brand) ½ can

• Fish sauce 1 teaspoon

• Palm sugar 1 tablespoon

• Chicken breast 50g

Heat oil in wok until it starts simmering.

Add green curry paste and fry until fragrant (2-3 mins) add chicken breasts slices, stirring until coated.

Whilst the chicken is cooking pour the coconut milk into the wok and bring to a slow simmer.

Stirring for five 5 minutes add the palm sugar and fish sauce and lime leaves.

Green/ red pepper and Thai sweet basil can now be added and keep on the heat until the chicken is cooked through well.

Serve with steamed rice.