This recipe is from a small book called Hot and Spicy Floyd (Penguin 60s), by Keith Floyd. It was part of the Penguin 60s collection, called that because they were only 60p each. It has some of my favourite curry recipes in it. All easy to make. The book was a gift from my old pal Woody on my 22nd birthday.
For 4 people:
2 tablespoons of vegetable oil
600g of boneless chicken breasts, sliced thin
450ml thick coconut milk
2 medium green chilli peppers, seeded and chopped (leave the seeds in if you like it spicier)
2 tablespoons of green curry paste
2 blade of lemon grass, bruised and finely chopped
2 tablespoons corainder leaves, chopped (I first cooked this with coriander powder – fresh coriander really is essential, don’t bother with powder)
1 tablespoon basil leaves chopped
1 tablespoon of fish sauce
salt and freshly ground black pepper
To make it, just cook the chicken in a pan for a few minutes (with the oil) until sealed. That means white, Chuck in most of the cocobut milk and all the chilles, green curry paste and lemon grass. Bring it to the boil, then reduce the heat and simmer gently for 15-20 minutes. Add the coriander, basil (you can use mint instead too) and fish sauce. Stir in the remaining coconut mil and bubble for about 5 minutes. Taste it, add salt and pepper if required. Serve it up with plain bolied rice and garnish with corainder leaves.
Easy and delicious. To make spicier add more chillies.