Thai green chicken curry

Adrian Martin from Bawnboy is an ambassador for Nordmende Smart Living and Manor Farm. He is also a regular on our TV screens.

His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London 'Mayflower'.

For more recipes check out his website:www.chefadrian.ie

INGREDIENTS

(Serves 4)

Twochicken fillets

Oil

One onion sliced

Two cloves of garlic chopped

One small piece of lemongrass chopped

Half a green chilli chopped

Small piece of ginger grated

A 400g tin coconut milk

Dash of Soy sauce

Sea salt and freshly ground black pepper

Half bunch fresh basil

Half bunch of fresh coriander

One lime

For the curry paste:

(or used 2-3 tbsp of store bought paste)

METHOD

Start with the chicken and fry for five to seven minutes, or until golden. Add all the chopped vegetables (onion, garlic, lemongrass and chilli) along with the grated ginger.

Reduce the heat slightly and add the curry paste. Cook for four to five minutes, stirring occasionally, then pour in the coconut milk and boiling water, crumble in the stock cube and add the soy sauce. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.

Season to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil and coriander leaves. Serve with lime wedges and steamed rice.

ABOUT THE CHEF

Adrian Martin from Bawnboy is an ambassador for Nordmende Smart Living and Manor Farm. He is also a regular on our TV screens.

His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London 'Mayflower'.

For more recipes check out his website:www.chefadrian.ie