Method

• Grind the grated ginger, chillies, cup of coriander, garlic, lemon juice and spring onions in a pestle and mortar (or blender) with ¼ cup oil into a smooth paste.
• Fry the paste with 2 tbsp olive oil in a large pan on medium heat for a minute or two until the paste is fragrant but not coloured.
• Pour in the coconut milk and chicken stock, and simmer gently on medium-low heat until reduced by half and slightly thickened.
• Cube the chicken pieces and add them to the sauce, allowing to simmer for
• 8-10 minutes until tender and cooked through.
• In the last 5 minutes, add the vegetables to cook.
• Remove from heat and serve on fluffy white rice, with chopped fresh coriander and basil leaves on the side.

Tips:

• Chicken and fish – the white meats that aren’t as rich in flavour – are favoured in green curries. Beef and duck are more commonly served with a red curry.
• If the curry sauce is too runny, grind cashew nuts in a food processor and add to the sauce – it’s a wonderful thickener as well as adding nutrition and extra flavour.
• Curries are best when made the day before and left to cool properly overnight, allowing the beautiful flavours to develop and marry together. Slowly reheat over a gentle heat.

Recipe by Hannah Lewry. First published in City Press.