Thai Green Curry

Me and my boyfriend had a friend over for dinner tonight. I decided to make a Thai chicken green curry, a dish that never fails to please even the most picky eater. I'm not saying the friend we invited is a picky eater, but let me put it this way; he had no idea that Thai food was food inspired by Thailand, but thought it was some kind of Mexican food. However, I think he was happily surprised by my Thai Green curry, even though I am pretty sure he found it a tad bit too spicy... I thought it was delicious, and cannot wait to devour the leftovers tomorrow.

Thai Green Curry
Serves 4

3 tbsp vegetable oil
1 generous tbsp green curry paste
1 tsp coriander/cilantro powder
1 tsp cumin powder
1 can coconut milk
1 clove garlic, grated
1 cm ginger, grated
4 chicken breasts (or fish, or prawns, or pork, or beef) cut into bite size pieces
350 ml chicken stock

3/4 courgette, sliced and halved
3/4 aubergine, sliced and halved
10 small button mushroom, halved
1 tsp fish sauce

1 tsp lime juice
handful coriander/cilantro leaves

1. Heat the oil in a wok, sauce pan or saute pan. Add the curry paste and stir for 2 minutes. Add in the spices, and garlic & ginger and fry for another minute, keep stirring.

2. Add coconut milk, chicken stock, and chicken pieces and bring to the boil. Simmer for 5-10 minutes until the chicken is almost cooked.

3. Tip in the vegetables, add fish sauce and lime juice. Simmer until the aubergine is soft. Sprinkle coriander/cilantro leaves on top.

4. Serve with rice.

Enjoy!

- You can make this dish vegetarian by cutting out the meat, and using vegetable stock instead of chicken stock.

- The flavour develops when you freeze this dish, so put the leftovers in the freezer to enjoy another day.

- If you find this dish a tab bit too spicy, serve it with dollop of creme fraiche, yogurt or sour cream.