ORIENTAL - Thai Green Chicken Curry

Thai Green Chicken Curry
Serves 4

1-2 tablespoons green curry paste
2 tablespoons vegetable oil
2 large cloves garlic, mashed to a paste with a little salt
2 stalks lemon grass, tender part only, finely chopped
2 lime leaves shredded
750ml (1 and a quarter pints) coconut milk
4 tablespoons chopped coriander leaves and tender stalks
12 chicken thighs, skin removed
2-3 green chillies, seeded and finely chopped
4 tablespoons ripped basil leaves
2 tablespoons nam pla (fish sauce)

Fry the curry paste (the more you add the hotter it will be) in the vegetable oil over a high heat for 3 minutes. Add garlic, lemongrass, lime leaves and half the coconut milk and cook until the sauce starts to split, about 5 minutes.

Add coriander, chicken and chilli and simmer for 15 minutes. Add the remaining coconut milk and cook for a further 5 minutes or until the chicken is thoroughly cooked.

Just before serving fold in basil leaves, fish sauce and lime juice. Serve with fragrant rice and garnish with coriander leaves.

A Classic Chef

Henry Antony Cardew Worrall Thompson opened his first restaurant - “Menage a Trois” - in Knightsbridge in 1981. Since then he has launched several successful restaurants, including “Wiz and Woz” in West London and “Metro” in Jersey — all of which reflect his somewhat ‘individual’ approach to food.

He was a cook on BBC2’s Food and Drink, Ready Steady Cook, since 1994 as well as presenting other cookery programmes. In 2003, he appeared in the second series of I’m a Celebrity Get Me Out of Here!. He has since been sacked from Ready Steady Cook

AWT recently represented the Midlands and East of England in the BBC’s Great British Menu but was subjugated by Galton Blackiston after ineptly burning the meat course of his entry prior to the judging phase.

he is still, however, a brilliant Chef.