Chicken Thai Green Curry

This is a variation on numerous recipes I have found for one of my favourite dishes!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 500 -700  g chicken breasts or 500 -700  g chicken thighs
•  lime juice
• 1  inch  piece fresh ginger, minced
• 1  green chili
• 4  garlic cloves
• 1  spring onion
• 1 -2  tablespoon green curry paste (to taste)
• 400  ml coconut milk
• 40  ml fish sauce
• 1  liter  stock
• 1  tablespoon sugar
•  sliced  vegetables (carrot, brocolli, courgette, bak choi, mushroom)
• 1 (8 ounce) can bamboo shoots (optional)

Directions

1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
2. Cook the ginger and finely chopped spring onion until fragrant.
3. Add the curry paste and cook for 30 seconds.
4. Add the stock and cook down for 5 minutes.
5. Combine the coconut milk, fish sauce and sugar and add to the wok.
6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
7. Add vegetables and bamboo and cook til slightly crisp.
8. Serve with rice.