Green Thai Curry

Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Fish Sauce

• 600g chicken breast (or tofu)
• 400ml coconut milk
• 125g shallots (approx qty 3-4)
• 30g green chillies (approx 6)
• 1x red bell pepper
• 3 tbs rapeseed/vegetable/olive oil
• 1 tbs honey (or palm sugar, sugar)
• Thai sweet basil leaves (preferable but not essential)

Prep:

1. Dice the chicken into bite size chunks/Cut Tofu into chunks.
2. De-seed and slice the red bell pepper into thin strips.
3. If using, roughly chop the Thai sweet basil leaves.

Making the Thai Green Paste (use a small blender):

1. Remove the outer layer skin from the shallots and roughly chop into quarters.
2. Remove the chilli stalks. If you like the sauce spicy hot just add the chills. Remove the seeds from half of the chillis for medium, and all of the seeds for a gentle heat. If you like the sauce really mild, remove the seeds from all of the chillis. For a greener sauce add one or two larger, milder green chillis and less of the Thai or Birdseye.
3. Into a blender add: the shallots, chillis, Ginger & Garlic Paste, Fragrant Paste and Tyga 40. Blend all of these ingredients together to make your Thai green paste.

Cook:

1. In a shallow pan, on a medium heat add 3 tbs oil and add the Thai Green Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
2. Add the Coconut milk & 200 ml water to the pan and stir well into the paste for 2 minutes. Do not add water if using tofu.
3. Add the diced chicken, fish sauce and honey and stir well. Just add the Fish Sauce and honey and stir well if using tofu.
4. Bring back to a simmer and cook for 10 minutes. Skip this step if using tofu.
5. Add the sliced red bell pepper and cook for a further 3 minutes. Add diced tofu along with the pepper.
6. If using, add the thai sweet basil and cook for a further 2 minutes.
7. Remove from the heat and rest for 2 minutes, stirring occasionally.
8. Serve with rice.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.