Thai green curry (gaeng keow waan)

Ingredients

Instructions

1. Dice the chicken into bite sized chunks.
2. De-seed and slice the red bell pepper into thing strips.
3. If using, roughly chop the Thai sweet basil leaves.
4. Remove the outer layer skin from the shallots and roughly chop into quarters.
5. Remove the chilli stalks. If you like the sauce spicy hot just add the chillis. Remove the seeds from half the chillis for medium and all of the seeds for a gentle heat. For a greener sauce add one or two larger milder green chills and less of the Thai or Birdseye.
6. Into a blender add: the shallots, chillis, ginger & garlic paste, fragrant paste, and Tyga 40. Blend all these ingredients together to make your Thai green paste.
7. In a shallow pan, on a medium heat add oil and add the Thai green paste. Fry for
   4 minutes stirring continuously to release the flavours from the paste into the oil.
8. Add the coconut milk and 200 ml water to the pan and stir week into the paste for
   2 minutes.
9. Add the diced chicken, fish sauce and honey and stir well.
10. Bring back to a simmer and cook for
    10 minutes.
11. Add the sliced red bell pepper and cook for a further
    3 minutes.
12. If using, add the Thai sweet basil leaves and cook for a further
    2 minutes.
13. Remove from the heat and rest for
    2 minutes, stirring occasionally.
14. Serve with rice.