Thai Green Curry

Ingredients:
For the paste:
1 stick of lemongrass
2 cloves of garlic
2 spring onions
1 green chilli (or more to taste)
3cm root ginger
Small plant or small pack of coriander (leaves and stems)
Small plant or small pack of basil (leaves and stems)
1 lime - zest and juice
2 tbsp olive oil

2 chicken breasts
1 can of coconut milk (only about 2/3 of the tin is needed)

Method:
To make the paste:
Trim the lemongrass and remove the outer layer if needed and cut into slices
Peel the root ginger and cut into slices
Trim and slice the spring onions
Remove zest from the lime (easier to do when the lime is still whole)
Slice the garlic cloves
Place the lemongrass, root ginger, spring onions, lime zest, garlic and chilli into a small blender/chopper and process
Add in the lime juice, process again
One at a time, add in the herbs and process
Once all the ingredients are finely chopped, add in about 2 tbsp of olive oil to bring together in to a smooth paste

Discard any skin and cut the chicken breasts into bite sized pieces
Mix about 3 tsp of the paste with the chicken breast and coat evenly
Leave to marinade for at least 30 minutes, or up to an hour if you have time

Put about 1/3 of the coconut milk into a large pan or wok and bring up to the boil
Add in the chicken and cook for about 5 minutes
Add in the remaining paste, stir and cook for a couple of minutes
Add in another 1/3 of the tin of coconut milk and cook for another 10 minutes

Serves two
Served with basmati rice and naan bread

I sometimes add the remaining coconut milk to the water in which I cook the rice.  This does add a small amount of flavour, but the rice needs to be strained and washed with boiling water before eating as it can start to stick together as it cools.