Thai chicken green curry

serves 6
ingredients
100g/4oz fresh coriander
3 fresh red chillies, halved
lengthways and seeded
3 spring onions, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
11⁄2 teaspoons grated lime zest
2 tablespoons freshly squeezed
lime juice
2 teaspoons light soy sauce
1 teaspoon anchovy paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon salt
3 large carrots, thinly sliced
450g/1lb small red potatoes, cut
into chunks
900g/2lb skinless chicken thigh
fillets, cut into chunks
400ml/14fl oz milk
3⁄4 teaspoon coconut essence
225g/8oz frozen peas
• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime
juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and
salt in a blender or food processor. Purée to a paste.
• In a large frying pan over a low heat, cook the paste for 5 minutes. Add
the carrots, potatoes and 175ml/6fl oz water, and bring to the boil.
Reduce the heat and simmer for 5 minutes.
• Add the chicken and cook for 5 minutes. Stir in the milk and coconut
essence, and simmer for 10 minutes or until the chicken is cooked
through. Stir in the peas, and cook for 3 minutes or until heated through.
Serve hot.