Thai green curry

Thai Green Curry (Gaeng Kieow Waan) is perhaps the most popular of all Thai dishes with foreigners. Green curries tend to be just as hot as the Thai red curries, but have a sweetness that is not usually associated with red curries. Thai green curry can be made with all kinds of meat and can be eaten with rice or noodles.

Nutritional content per serving:
2 093kJ | 44g Carbohydrate | 37g Protein | 19g Fat | 5g Fibre

Ingredients:
2 T oil
2 t fresh ginger, grated
1 t ground cumin
2 stalks lemon-grass
250 g button mushrooms, sliced
1-2 T green curry paste (according to taste)
300 ml canned coconut milk
125 ml chicken stock
2 t soya sauce
1 T Thai fish sauce
5 spring onions, chopped
4 skinless chicken breast fillets, thinly sliced
20 ml corn flour
3 T fresh coriander leaves
Roasted cashew nuts to garnish

Instructions:
Heat the oil in a large frying pan. Add the ginger, cumin, lemon-grass and mushrooms. Stir-fry over a low heat until the mushrooms soften. Stir in the curry paste and cook for 2 minutes.

Add the coconut milk, 100 ml of stock, soya sauce, fish sauce and spring onions. Bring to the boil, then add the chicken. Reduce the heat and simmer uncovered, stirring occasionally, until the chicken is cooked (about 10 minutes). Add the cornflour to the stock and mix to a smooth paste. Add to the pan.

Toss in the coriander and stir until bubbling and slightly thickened. Remove the lemon-grass stalks and sprinkle with cashew nuts. Serve with oriental noodles.