Thai green chicken curry

A fragrant, properly spicy green curry in about 30 minutes. Go easy on the paste if the table is mixed.

Ingredients

• 500 g Chicken breast, sliced
• 15 ml Vegetable oil
• 50 g Thai green curry paste, check the heat on the jar
• 400 ml Coconut milk
• 15 ml Fish sauce
• 5 g Caster sugar
• 1 Peppers, sliced
• 150 g Broccoli, small florets
• 1 Limes, juiced
• 300 g Jasmine rice
• 10 g Fresh coriander, to serve

Method

1. Boil the rice in salted water, drain and keep covered.
2. Fry the curry paste in the oil in a wide pan for a couple of minutes until it smells fragrant.
3. Stir in the coconut milk, fish sauce and sugar, then add the chicken and simmer gently.
4. Add the peppers and broccoli and cook until just tender but still bright.
5. Squeeze in the lime juice, taste, and add a little more fish sauce or sugar to balance.
6. Serve over the rice, scattered with coriander.