THAI GREEN CHICKEN CURRY RECIPE - TOM KERRIDGE

Name: THAI GREEN CHICKEN CURRY RECIPE - TOM KERRIDGE
Ingredients: 1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled; 1 tbsp vegetable oil; 3 medium onions, cut into large dice; 6 garlic cloves, finely chopped; 7.5cm piece of ginger, julienned; 4 tbsp good-quality Thai green curry paste (80g); 700ml fresh chicken stock (include the stock reserved from poaching the chicken); 100ml tinned full-fat coconut milk; 1 tbsp fish sauce; 1 tbsp oyster sauce; 4 kaffir lime leaves, finely sliced; 2 large green peppers, cored, deseeded and cut into large dice; 200g fine green beans, halved; 2 courgettes, cut into large dice; 225g tin bamboo shoots, drained; 3 level tbsp cornflour, mixed to a paste with 3 tbsp water; Chopped coriander, to finish (optional)

tomkerridge.com

Tasty alternative to a takeaway, a Thai curry with plenty of interesting textures from the crunchy veg and bamboo shoots.

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Ingredients

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled
1 tbsp vegetable oil
3 medium onions, cut into large dice
6 garlic cloves, finely chopped
7.5cm piece of ginger, julienned
4 tbsp good-quality Thai green curry paste (80g)
700ml fresh chicken stock (include the stock reserved from poaching the chicken)
100ml tinned full-fat coconut milk
1 tbsp fish sauce
1 tbsp oyster sauce
4 kaffir lime leaves, finely sliced
2 large green peppers, cored, deseeded and cut into large dice
200g fine green beans, halved
2 courgettes, cut into large dice
225g tin bamboo shoots, drained
3 level tbsp cornflour, mixed to a paste with 3 tbsp water
Chopped coriander, to finish (optional)