Credit and permission to share: Kanchanas Kitchen.
After 12 years as a professional caterer, up north, I found the Kings Arms next to my new London employer and it was where I discovered I had no real idea about modern food.
Delia or the Mail On Sunday Magazine (where I got a most of my previous weekly menu planning from) never shared this new world.
I had my first ever Thai curry, in an English pub, it blew my mind. A pub doing something other than UFOs (unidentified fried objects). Don’t worry, during the next 25 years I have caught up!!
I ate there most Friday lunchtimes for at least 5 years, eating the same dish.
You will need:
d/Green peppers 100g
Green curry paste (Nitaya brand) 1 teaspoon
Coconut (A-Roy D brand) ½ can
Fish sauce 1 teaspoon
Palm sugar 1 tablespoon
Chicken breast 50g
Heat oil in wok until it starts simmering.
Add green curry paste and fry until fragrant (2-3 mins) add chicken breasts slices, stirring until coated.
Whilst the chicken is cooking pour the coconut milk into the wok and bring to a slow simmer.
Stirring for five 5 minutes add the palm sugar and fish sauce and lime leaves.
Green/ red pepper and Thai sweet basil can now be added and keep on the heat until the chicken is cooked through well.
Serve with steamed rice.
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