Ingredients

• 750 gm - boneless chicken
• 350 ml - coconut milk
• 350 ml - chicken stock
• 3 lime leaves
• For green curry paste:
• 350 gm - potatoes
• 3 tbsp - chopped coriander leaves
• 3 tbsp - chopped basil/ mint
• 2 tsp - roasted coriander seeds
• 1/2 tsp - roasted cumin seeds
• 3 to 4 - chopped green chillies
• 4 tsp - sugar
• 3 inch piece lemon grass
• 1 inch ginger peeled and ground
• 2 tsp - crushed garlic
• 1 chopped onion
• 1 pinch grated nutmeg
• 2 tbsp - oil
• 2 tsp - salt

How to Make Thai Green Coconut Curry

• Place the chicken in a pan with hot coconut milk, stock and lime leaves.
• Simmer for 10 minutes. Remove the chicken form the pan and reduce the gravy over a medium flame.
• Grind the spices with chillies, sugar, salt, lemon grass, ginger, garlic and onions until smooth.
• Add coriander, mint, nutmeg and oil to the paste.
• Add four tbsp of curry paste and the potatoes to the gravy and simmer.
• Replace the chicken and serve hot.