Johns' Green Chicken Thai Curry Recipe

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Johns' Green Chicken Thai Curry / Karen E Photography (p)

“John did a Thai cooking course in the late 90s with Christina Martin, who trained me. He enjoyed cooking and eating Thai food so I have included his Thai Green-Chicken-Curry recipe. ”

— Jackie Cameron

Johns' Green Chicken Thai Curry

Serves 4

Ingredients:

• 30 ml Olive Oil
• 30 ml Thai Green Curry Paste
• 1 large Green Chilli, sliced
• 750 gr Chicken Breast, cut into strips
• 400 gr Sweet Potato, peeled and finely diced
• 12 gr Fresh Ginger, grated
• 1 tin Coconut Milk
• 100 gr Fresh Green Bean, cut in half
• 100 gr Green Pepper, cut into strips
• 30 ml Fish Sauce

Method:

1. Heat the olive oil in a wok or heavy based pot.
2. Stir in the curry paste and chilli and fry for a few minutes.
3. Sear the chicken, about 5 minutes, do not brown.
4. Add the sweet potato, ginger and coconut milk and bring to a simmer.
5. Add the green beans, green pepper and fish sauce and allow to simmer for 10-15 minutes, until the chicken is cooked.
6. Season well with freshly ground black pepper and ORYX salt.
7. Serve with your choice of noodles or rice and lots of fresh coriander.