Green Chicken Curry (with coconut rice)

Ingredients:                                                     Servings: 4 pax

Spring Onion (chopped)          4 no.s
Fresh Green Chilies             1-2
(seeded an coarsely chopped)
Ginger                          2
Garlic cloves                   2 no.s
Thai Fish Sauce                 1 tsp
Fresh Coriander                1 bunch
Lemon grass (chopped)           1
Water                           2/3 tbsp
Sunflower oil                   1 tbsp
Chicken breast (diced)          4 pcs
Capsicum (seeded and thinly
sliced)/ Green bell pepper      1 no.
Coconut milk                    600 ml
Salt + black pepper              tt
Thai green curry paste           as required

Methods:
- Prepare green curry paste by mixing and putting spring onion, fresh green chilies, ginger, garlic cloves, thai fish sauce, fresh coriander, lemon grass, water and capsicum on a food processor. Pour the paste on a bowl and set aside.
- Heat the oil in a large skillet over medium high heat. Place chicken and capsicum in the skillet, cook and stir chicken and capsicum until browned, about 5 minutes. Remove chicken and capsicum.
- Heat sunflower oil in a wok or deep frypan over high heat. Add thai green curry paste to the wok and stir briefly. Return chicken and capsicum to the skillet, stirring to coat with the curry mixture.
- Add or stir the coconut milk into the chicken-curry mixture. Adjust the seasonings with salt and black pepper also with the paste as required.
- Allow to simmer over medium heat until the chicken is tender.
- For coconut rice, it as same as steamed rice, only the difference you add the coconut and coconut juice on the rice while adjusting water on the rice and cook.
- Serve green chicken curry garnish with fresh coriander with coconut rice or steamed rice.