1kg Free Range Chicken Thighs cut into 1cm strips

½ Tbsp good quality Hot Green Curry Paste (up to 1 Tbsp if you can tolerate a hot one!)

2 pkts Coconut Milk Powder (or 1 can of Coconut Cream)

1 Tbsp Fish Sauce

Kaffir Lime Leaves

Chicken Stock

Rice (your choice but I use Basmati)

Fresh Corriander

1 fresh Lime

Heat a heavy bottomed dish over medium heat and add the Curry paste.  Allow to separate and stir a little until it’s smelling cooked.  Add the coconut powder to 500mls chicken stock and stir to dissolve.  Slowly add this into the paste to form a sauce.  Add 1 tbsp of Fish Sauce.  Add the chicken and stir to coat.  Now you can a little more chicken stock to ensure the chicken has just enough liquid to cook in if required.  Reduce the heat to low and add the Kaffir Lime leaves.  Allow to simmer gently for 20 minutes or until chicken is fully cooked.  Taste and season.  (DO NOT season prior to adding the Fish Sauce because this is very salty) Add a squeeze of fresh Lime juice and the grated zest of the lime.  Add fresh coriander before serving with your favourite rice.

Feeds 6 – 8 portions.