The ultimate makeover: Thai green chicken curry

Ingredients

• 20 g coriander separated
• 2  shallots finely chopped
• 1  lemongrass finely chopped
• 2  garlic cloves finely chopped
• 1 piece cm root ginger fresh finely chopped
• 3 small chillies green hot finely chopped (include the seeds)
• 1 small handful basil leaves 
• 0.5 tsp ground cumin and coriander 
• 0.3 tsp pepper black
• 1 tsp freeze-dried kaffir lime leaves crumbled
• 1 tbsp juice of lime 
• 1 tsp unrefined sunflower oil 
• 1 tbsp unrefined sunflower oil 
• 400 ml can coconut milk reduced-fat canned
• 3  chicken breasts boneless skinless cut into bite-size pieces (450g 1lb total weight)
• 2 tsp fish sauce 
• 0.5 tsp muscovado sugar light
• 4  freeze-dried lime leaves 
• 100 g mange tout thinly sliced
• 100 g green beans halved
• 2  spring onion shredded finely
• 250 g thai fragrant rice cooked
• 4 servings lime wedges 
• 1 large r green finely chopped (include the seeds)

Equipment

• food processor
• bowl
• frying pan
• blender
• wok

Directions

1. For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it.
2. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again.
3. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
4. For the curry, heat the oil in a non-stick wok or deep saut pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan.
5. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
6. Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
7. While the chicken simmers, steam the mangetout and beans for a couple of mins.
8. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves.
9. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.