Green Chicken Curry

Ingredients

• 1 tbsp Green Curry paste (best one is May Ploy from Chinese Supermarket)
• 1 Tin Coconut Cream – sometimes I need 2 tins just depending on how hot the Curry Paste is or if I want more sauce
• 500g chicken tenderloins, diced
• 2x Kaffir lime leaves, sliced
• Juice of 1x lime
• 1x bunch of coriander (leaves + 1x tbsp roots finely chopped) (optional but the roots are important if you ask me)
• 1x tin of water chestnuts (optional)
• 1x tin of bamboo shoots (optional)
• Green beans (or any other green vegetable)
• Roasted Pumpkin (optional)
• Small amount of Olive Oil to fry the coriander roots and curry paste in

Method

• I tend to use a frying pan with a deeper side – if you don’t have one just use what you have  -or a wok
• Fry in a small slug of oil the finely chopped coriander roots – people who hate coriander cannot tell this is in the curry!
• Add curry paste to hot oil and coriander roots. Fry for a few minutes until it comes fragrant (if you decide you need more curry paste later, you need to cook it first and then add to mixture)
• Add  coconut cream, the juice of 1x lime
• Add chicken and bring to boil
• add bamboo shoots and water chestnuts
• Add all vegetables right at the end to keep them crunchy add coriander
• I often serve this on an Asian Coleslaw – recipe on the salads page
• I also like to add my nut mix to the top of this and serve with poppadoms
• Quick and Delicious