Thai Green Paste Ingredients

• 4 green chilies
• 6 spring onions, roughly chopped
• 2 stalks lemongrass, outer leaves removed and inner stalk roughly chopped
• 5cm piece of fresh ginger, or 2 tsp ginger paste
• 4 cloves garlic, chopped
• 6 kaffir lime leaves
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tbsp cumin
• 1 tbsp ground coriander
• 1 tsp shimp paste
• 2 tsp fish sauce
• 1 large bunch of fresh coriander, including stalks

Curry Ingredients

• 2 tbsp olive oil
• 1kg chicken breast chunks
• 4 heaped tsbp of homemade Thai Green Paste (see above)
• 1 chicken stock cube, crumbled
• 400ml coconut milk
• 1 cup sugar snap peas
• 1/2 cup bamboo shoots, drained
• 1 tsp light brown sugar
• To serve: boiled rice, Thai basil leaves, freshly chopped red chilies

Method

1. To make the curry paste, add the all the Thai Green Paste ingredients, except for the coriander, to the blender. Pulse until fully combined.
2. Add the whole bunch of fresh coriander (stalks too) and pulse again until smooth. Scrape down the sides a couple of times to ensure it's fully combined. Put to one side.
3. Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry pasta you made earlier - you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.
4. Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.
5. Add the sugar snap peas (snow peas) and bamboo shoots and stir together. Heat through for a few more minute, stirring often until the vegetables are lightly cooked, but still crisp.
6. Stir in the sugar.
7. Serve over rice, topped with Thai basil and freshly chopped red chilies.