Thai Green Chicken Curry

Thai Green Curry Paste

3 to 6 green chillies - (depending on how spicy you like it - you could reduce further to 1 or 2 and remove the seeds for less heat)

6 spring onions (scallions) - roughly chopped

2 lemongrass stalks - , outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred)

1 thumb-sized piece ginger - peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)

4 cloves garlic - peeled and roughly chopped

6 kaffir lime leaves

zest and juice of 1 lime

½ tsp salt

¼ tsp white pepper

½ tbsp cumin

1 tbsp ground coriander

1 tsp shrimp paste - (check for gluten free if needed)

2 tsp fish sauce

1 large bunch coriander (cilantro) - stalks too

subheading: Chicken Curry:

2 tbsp olive oil

4 chicken breasts - cut into bite-size chunks

4 heaped tbsp homemade Thai Green Curry Paste - (see above)

1 chicken stock cube - , crumbled (use bouillon for gluten free)

14 oz (400ml) tin full fat coconut milk

1 bunch of broccoli - broken into small florets

1 cup (150g) sugar snap peas/snowpeas

½ cup bamboo shoots - (from a tin, drained)

1 tsp light brown sugar

subheading: To Serve:

Boiled rice

Thai basil leaves

freshly chopped red chillies

Directions at kitchensanctuary.com

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