Thai Green Chicken Curry

This is a firm favourite and a stand by recipe for any occasion!   The combination of ginger, lime and lemongrass is glorious and the aroma is completely divine....  

Curry Paste:
2 stalks lemon grass
3 cloves garlic
2 large green chillies (medium hot), deseeded
3 cms ginger, peeled
3-4 spring onions (or 1 small onion)
Large bunch coriander leaves
2 limes, zest and juice
2 Tbs Thai fish sauce
2 Tbs light soy sauce
Pepper

Rest of ingredients:
4 chicken breasts (or 6 boned thighs), chopped into approx 3 cm chunks
1 Tbs sunflower oil
400ml tin coconut milk
Approx 300g mixed green vegetables (Eg beans, mange tout, sugar snaps, baby sweetcorns)
2 Tbs chopped coriander leaves

Put the curry ingredients in a food processor or nutri bullet, mix to a paste (can be made ahead of time, store in a jam jar in the fridge for 2-3 days). NB add a little water if the mixture doesn't doesn't process to a paste.

Heat the oil in a large non-stick pan over a medium high heat, add the chicken and curry paste, mix well and cook for about 3-4 mins until a golden colour. 

Carefully spoon the solid part of the coconut milk (about half the tin) over the chicken, mix well.  Bring to the boil then lower the heat and simmer for about 20 mins uncovered.   Add more coconut milk if the sauce is reducing too much, it should be thick and creamy.   

Add the vegetables to the curry, cover the pan, continue to cook for another 3-5 minutes until tender.   

Sprinkle the coriander and serve with rice.

Serves 4