Green ginger chicken curry
Serves 4
3cm piece fresh ginger, peeled
2 cloves garlic
3 spring onions, chopped
1 green chilli, seeds removed
¼ cup basil leaves
¼ cup coriander leaves
2 tbsp rice bran oil
1 cup chicken stock
600g chicken breast or thigh meat, thickly sliced
165ml can light coconut milk
Salt
Jasmine rice, steamed, to serve
2 halved limes, to serve
1. Place ginger, garlic, spring onions, chilli, basil, coriander and oil in a food processor and blend to form green curry paste.
2. Place stock in a large saucepan and bring to the boil. Stir in the prepared green curry paste.
3. Add chicken pieces and simmer very gently for 5 minutes to cook chicken. Stir in coconut milk, then season with salt to taste. Serve with fragrant jasmine rice and fresh lime halves on the side to squeeze over.
Tip: Deep bowls are great for serving curry and stews, thick soups, rice dishes or North African-style couscous.
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