Thai Green Curry
- Place the Thai curry paste ingredients into a small food processor bowl & blend to a smooth paste.
- Heat the oil in a large pan & fry the curry paste on a medium heat for 1-2 minutes, then add the chicken breast, ensuring it is well coated in the paste & fry for another minute.
- Add the sliced pepper, carrot, bamboo shoots & kaffir lime leaves then stir in the coconut milk. Allow it to simmer gently for 15-20 minutes until the chicken is cooked through & the carrots have softened, then add the peas.
- Add lime juice to own taste before serving.