Thai Green Curry Chicken

Preparation

• Place the ginger, Garlic, chillies, coriander leaf and Sea Salt into a food processor and blend to a paste with a little water.

• Heat a large pan and add the Mustard Seed, Turmeric, Coriander Ground and Star Anise Whole and dry roast for around 30 seconds. Remove from the pan and leave to cool.

• Add the oil to the pan and heat. Add the chicken and fry over a medium heat for 3-4 minutes or until sealed on all sides, do not brown.

• Add the paste and fry with the chicken for 1-2 minutes. Return the roasted spices to the pan with the coconut milk, Thai fish sauce, sugar, Kaffir Lime Leaves and simmer uncovered over a medium heat for 8-10 minutes, stirring frequently until the sauce begins to thicken.

• Add the spring onions and lime juice and cook for a further 2 minutes. Serve with Thai sticky rice.