225g diced chicken breast
Grated zest of 1/3 lime
1-2 peppers, sliced
1tbsp Thai green curry paste
1.5 tbsp Thai fish sauce
1tbsp brown sugar
1-2 green chillies, crushed
0.5 red chillies, shredded
0.5cm fresh ginger, peeled and shredded
1 shredded kaffir lime leaf (opt)
5-6 Thai sweet basil leaves, torn
Spoon off cream from canned coconut milk. Cook chicken with zest and coconut cream until cooked through (~10min). Remove chicken from pan and boil remaining ingredients until the cream separated out.
In a separate pan, fry the peppers ~3 minutes before removing from pan. Fry the curry paste in 0.5 tbsp coconut milk (not cream) for 1-2 minutes. Add the fish sauce, sugar, remaining coconut milk (not cream), green chillies, ginger and magetout. Stir and cook on medium heat for ~5 minutes. Add the peppers, chicken and coconut cream and cook for another 5 minutes. Scatter the remaining ingredients over the curry immediately before stirring.
(recipe adapted from the Allergy-free cookbook, Alice Sherwood)