Green Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Green Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 1-2 fresh green chillies, seeded and coarsely chopped; 2 cm/¾ in piece fresh root ginger, peeled; 2 garlic cloves; 5 ml/1 tsp Thai fish sauce; large bunch fresh coriander (cilantro); small handful of fresh parsley; 30-45 ml/2-3 tbsp water; 4 spring onions (scallions), trimmed and coarsely chopped; hot coconut rice, to serve; salt; ground black pepper; 4 skinless, boneless chicken breast portions, diced; 30 ml/2 tbsp sunflower oil; 1 green (bell) pepper, seeded and thinly sliced; 600 ml/1 pint/2½ cups coconut milk or 75 g/3 oz piece of creamed coconut dissolved in 400 ml/14 fl oz/1⅔ cups boiling water

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Use one or two fresh green chillies in this dish, depending on how hot you like your curry. The mild aromatic flavour of the rice is a good foil for the spicy chicken.

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Ingredients

1-2 fresh green chillies, seeded and coarsely chopped
2 cm/¾ in piece fresh root ginger, peeled
2 garlic cloves
5 ml/1 tsp Thai fish sauce
large bunch fresh coriander (cilantro)
small handful of fresh parsley
30-45 ml/2-3 tbsp water
4 spring onions (scallions), trimmed and coarsely chopped
hot coconut rice, to serve
salt
ground black pepper
4 skinless, boneless chicken breast portions, diced
30 ml/2 tbsp sunflower oil
1 green (bell) pepper, seeded and thinly sliced
600 ml/1 pint/2½ cups coconut milk or 75 g/3 oz piece of creamed coconut dissolved in 400 ml/14 fl oz/1⅔ cups boiling water