Thai Green Curry with Chicken

Method

1. 1

   Slice the chicken into finger-width strips. Slice the pepper and zucchini, trim the green beans, mince the garlic and ginger, and drain the bamboo shoots.

2. 2

   Heat the oil in a wok or large pan over medium-high heat. Add the green curry paste, garlic and ginger and fry for 1–2 minutes until fragrant.

3. 3

   Stir in about one third of the coconut milk and cook for 2 minutes, until the sauce thickens and the oil starts to separate.

4. 4

   Add the chicken and toss to coat, searing for 3–4 minutes until the outside turns opaque.

5. 5

   Pour in the remaining coconut milk and the stock, bring to a gentle simmer, then add the green beans and bamboo shoots and cook for 5 minutes.

6. 6

   Add the pepper and zucchini and simmer for 5–6 minutes more, until the chicken is cooked through (74°C) and the vegetables are tender-crisp.

7. 7

   Season with fish sauce, palm sugar and lime juice. Stir in the kaffir lime leaves and Thai basil, taste and adjust, then serve hot.