World Cuisine

  • 2 tablespoons groundnut oil
  • 2 tablespoons ready-made or homemade Thai green curry paste (see page 112)
  • 625 g (1¼ lb) boneless, skinless chicken breasts, cut into large chunks
  • 400 ml (14 fl oz) coconut milk
  • 1 tablespoon demerara sugar
  • 2 lemon grass stalks, fat ends bashed with a rolling pin
  • 2.5 cm (1 inch) piece fresh root ginger, thickly sliced
  • 1½ tablespoons Thai fish sauce (nam pla)
  • rind of 1 lime
  • 75 g (3 oz) mangetout, diagonally sliced
  • 125 g (4 oz) baby sweetcorn, sliced in half lengthways
  • small handful of coriander leaves, plus a few extra whole leaves, to garnish
  • juice of 1 lime

Heat the oil in a wok over a moderate heat. Add the green curry paste and stir for about 1 minute. Stir in the chicken pieces and, when well coated in the paste, add the coconut milk, sugar, lemon grass and ginger. Stir in the fish sauce and lime rind and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes until thickened slightly.

Add the mangetout and sweetcorn and simmer for a further 5 minutes, until tender. Remove from the heat. Remove the ginger and lemon grass from the curry and discard.

Stir in the coriander and lime juice. Let the curry cool slightly before serving garnished with a few whole coriander leaves. Serve with rice, if liked.

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