I’m using a recipe given to me by Kuhn Saowaluck in Koh Samui about 15 years ago.

She made her own delicious green curry paste. But for ease of speed I’m using a bought one today!

Put the kettle on and make your rice. This serves 1 so double up for 2.

I’m using 1 chicken breast.

Sautee 1 tbs curry paste gently in a little olive oil in a pan for a minute to release the flavours. Then add half a tin of coconut milk (don’t forget to freeze the rest in a freezer bag for next time). Add the chicken breast finely sliced. Season with 2 tsps of fish sauce, a tsp of brown sugar, some sliced red chilli a little snipped coriander.  Let it bubble very gently for 10 minutes until the chicken is done. Add a little chilli and basil to garnish and serve with white rice and a little chilli sambal. Delicious!