Wow the guests at your next dinner party with this easy-to-make, authentic Thai green curry
- 1 x 410g tin coconut milk
- 125ml chicken stock
- 15–30ml Thai green curry paste, according
- to taste
- 10ml cornflour mixed with 30ml milk
- 15ml oil
- 500g chicken fillets, sliced
- 1 garlic clove, crushed
- 10ml fresh ginger, finely grated
- 100g baby corn or corn kernels
- 100g sugar snap peas
- 6 spring onions, thickly sliced
- 500g butternut, cubed and oven roasted
- 150g cherry tomatoes
- 30ml Thai fish sauce
- 5ml light brown sugar
- jasmine rice, cooked
- 5ml sesame oil (optional)
- 10ml sesame seeds, toasted
- 10ml black sesame seeds
- lime wedges and coriander leaves, to garnish
- Place the coconut milk, chicken stock and curry paste in a pan and bring to the boil. Remove from the heat and stir in the cornflour mixture. Return to the heat and simmer for 3–4 minutes until the mixture thickens slightly.
- Heat the oil in a pan; fry the chicken, garlic and ginger for 3–4 minutes. Set aside.
- Bring a pan of water to the boil and blanch the baby corn (if using) and sugar snap peas for 2 minutes. Add the spring onions and cook for 1 minute before draining.
- Stir the chicken, vegetables, cherry tomatoes, roasted butternut, fish sauce and sugar into the coconut milk mixture. Cook over a gentle heat for 6–7 minutes.
- Stir the sesame oil (optional) and sesame seeds through the jasmine rice.
- Serve the curry garnished with fresh coriander leaves accompanied by the jasmine rice and the lime wedges.