Thai green curry.
Warm, simple and with a bit of a kick, this chicken curry is a fast favourite.
1 stalk lemongrass, white part only,
STEP 1 Place the lemongrass and coriander roots in a mortar and pound with a pestle until crushed. Add the lime leaves, ginger, green onion, chilli and garlic and pound until the mixture forms a paste. Add the coriander leaves, palm sugar, soy sauce and fish sauce and mix to combine. STEP 2 Heat the oil in a large frying pan over high heat. Add the chilli paste and cook for 4 minutes or until fragrant. STEP 3 Add the chicken and coconut milk and bring to a simmer. Reduce heat to medium, cover with a lid and cook for 15 minutes or until the chicken is cooked through. STEP 4 Serve with the rice, steamed greens and lime. Serves 4.
``a fast favourite that is warm and simple´´
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