serves 2

ingredients

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

preparation

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.