Green chicken curry

Tamara West

Warren Elwin turns chicken in to some winning TV dinners for those eating in front of the sport.

Ingredients

5 Tbsp	Thai green curry paste, (or less to taste) (Main)
1 bunch	Coriander root
2 cloves	Garlic
1 knob	Fresh ginger, small
1 piece	Lemongrass, root
2	Kaffir lime leaves, chopped
1 Tbsp	Palm sugar
2	Limes
1 serving	Coconut
1	Eggplant, chopped
4	Spring onions, chopped
1 serving	Sesame oil
4	Boneless chicken thighs, sliced
1 cup	Chicken stock
1 cup	Coconut milk
1 handful	Green beans, sliced
4 servings	Egg noodles, cooked

Directions

1. Blitz green curry paste, the coriander, garlic, ginger, lemongrass, kaffir lime leaves, palm sugar and the zest and juice of a lime with a little of the coconut milk to form a smooth paste.
2. Fry eggplant and spring onions in sesame oil until coloured. Add curry paste and cook, stirring, for 2-3 minutes.
3. Add chicken thighs, chicken stock, and the rest of the coconut milk and simmer until chicken is cooked.
4. Add a handful of sliced green beans and serve on cooked egg noodles with coriander leaves, and a squeeze of lime juice.

Check out more of Warren Elwin's chicken TV dinners:

• Chicken rice bowl
• Hot wings
• Herbed chicken, bacon and pineapple burgers