Thai Green Chicken Curry

Ingredients

4 large shallots or 5 smaller ones

3 or 4 green chillies

Ginger from freezer (don’t take out until ready – it defrosts quickly)

1 lime (zest and juice)

3 chicken breasts

Ground coriander

Ground cumin

1 tin coconut milk

Green beans

Noodles

Fresh coriander

Method

Light a small pan on a medium ring (50% ish)

Chop chicken into bite-sized chunks

Put in the pan to start cooking

Finely chop the shallots and saute them gentrly in the silver frying pan for 5-10 minutes until softening but not brown

Cut the green beans into inch long pieces and add to the silver pan

Leave on a low light while starting the next bit so it stays hot but doesn’t brown.

Pour all but an inch of the coconut milk into the silver frying pan

Grate an inch of the ginger into the tin of remaining coconut milk

Chop the chillies into the tin

Add half a capful of coriander and the same cumin to the tin

Zest the lime into the tin (keep the lime for juice later)

Hand blend the tin contents and rinse the blender

Pour the tin contents into the silver pan & add the chicken as long as the chicken has had at least 10/15 minutes in its own pan.

Turn silver pan up to simmer but watch it doesn’t catch on the bottom

Simmer until it’s the consistency you want (no right answer!) turning it up or down to speed it up or slow it down and ensure it doesn’t stick, so that its as you want it just on time. Aim to assume it will take 20-25 minutes to get to that point.

Cook the noodles in boiling water to be ready at the same time.

Serve over the noodles with a squeeze of lime juice and fresh coriander