Thai Chicken recipe. Soup.
2 tblsp Sunflower Oil 1 chopped Onion 500g Chicken Thighs 4 sliced Garlic Clove 280g Thai Green Curry Paste 400ml Coconut Milk 2 Litres Chicken Stock 5 Lime Leaves 2 tblsp Fish Sauce 1 bunch Spring Onions 280g Green Beans 150g Bamboo Shoot Juice of 2 Lime Bunch Basil
step 1 Heat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour. step 2 Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender. step 3 Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.