Thai Green Chicken Curry

This curry is light and flavoursome - super fun to make as you make everything from scratch and blend the paste together and then add all the chopped ingredients.

As we mention A LOT in our cooking classes - its a colourful dish and so it not only looks good but is better for you!

It can be as spicy as much as you like or don't like - add more chillies for more spice!

You can add some chunks of roasted or fried aubergine for a richer taste

This recipe is ideal for cooks 7plus with the various skills it involves;- chopping skills, grating the ginger, juicing the limes and using a blender, supervision is needed but its an ideal age to introduce kitchen equipment to your young cook

Thai Green Chicken Curry

Serves 8

3-4 chicken thigh fillets cut into chunks

2 tbsp soy sauce

2 tbsp honey

2 cm piece of ginger –grated (2-2 ½ tsp)

½ bulb of garlic – peeled

3/4 bunch of fresh coriander

Juice of 2 ½ limes

2 fresh green chillies – (include seeds if you want it spicy!)

2 tbsp olive oil or coconut oil

Bunch of spring onions

3 peppers (deseeded and cut into long strips)

400ml coconut milk

Around 1 tbsp fish sauce (or to taste)

Serve with Jasmine Rice & Lime leave or Coriander

Marinade the chicken the night before and leave in the fridge, if you can.

Method

1.       Marinade the chicken in the honey & soy sauce for a few hours in the fridge.

2.      Then grill on high the chicken one side for 10 minutes, the other side for 5 minutes

3.      Blitz with a blender the following to make the paste - ginger, green chillies, lime juice, coriander, & garlic

4.      Warm a saucepan and add the oil, then fry the spring onion (chopped into ½ cm pieces) for 1 minute

5.      Add the peppers until soft.

6.      Stir in the paste until all vegetables are coated.

7.       Turn down the heat to low and add the coconut milk

8.      Simmer for 6-8 minutes

9.      Add sliced chicken, simmer for 5 minutes, season with fish sauce and garnish with spare coriander.

10.  Serve with jasmine rice. (If you do not have a rice cooker, remember the finger trick - wash the rice in cold water and fill the water to the first joint on your finger - resting your finger on top of the rice)!

Options – Add bamboo shoots, courgettes, kaffir lime leaves