2 tablespoons olive oil
2 tablespoons of green curry paste – Mai Ploy is a good brand
4 chicken thigh fillets
½ bunch coriander chopped
2 teaspoons chopped lemon grass
200ml coconut milk or cream
Mix paste, ¾ of the coriander, lemon grass and chicken together, heat oil in pan, cook on both sides until brown and add coconut milk or cream, simmer until cooked.
Serve on a bed of basmati rice and garnish with remaining coriander.