2 large onions, peeled and sliced
3 cloves of garlic, crushed
Pinch of sugar and salt
3 tbsps curry powder, whichever you prefer
1 tbsp Chinese five-spice mix
1 ltr chicken stock (fresh is best, a stock cube is fine, or just water)
1½ tbsps of cornflour (softened with water)
1 bunch fresh coriander leaves, chopped
2 tbps sunflower oil
Thai Green Chicken Curry
A Thai Curry contains numerous fresh herbs and spices not all of which are easy to get. If like me you do not have access to speciality ethnic stores then look out for Thai curry pastes.
4 chicken breasts
2 sliced onions
1 sliced green pepper
3 tablespoons Thai green curry paste
Tin of coconut milk
Splash of vegetable oil
Serve with white boiled rice or rice noodles. You may wish to add chopped scallions or chopped coriander and a squeeze of lime juice.
Alternatives: This works just as well or even better with monkfish instead of chicken. Add the fish with then coconut milk, bring to a simmer and cook for 7 minutes and check…the fish will be opaque if cooked but not tough.
Thai red curry paste is spicier in flavour but just as good.