Chicken Thai Green Curry

• 500 -700 g chicken breasts or 500 -700 g chicken thighs
• lime juice
• 1 inch piece fresh ginger, minced
• 1 green chili
• 4 garlic cloves
• 1 spring onion
• 1 -2 tablespoon green curry paste (to taste)
• 400 ml coconut milk
• 40 ml fish sauce
• 1 liter stock
• 1 tablespoon sugar
• sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom)
• 1 (8 ounce) can bamboo shoots (optional)

1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
2. Cook the ginger and finely chopped spring onion until fragrant.
3. Add the curry paste and cook for 30 seconds.
4. Add the stock and cook down for 5 minutes.
5. Combine the coconut milk, fish sauce and sugar and add to the wok.
6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
7. Add vegetables and bamboo and cook til slightly crisp.
8. Serve with rice.

lime juice, fresh ginger, green chili, garlic, onion, green curry, coconut milk, fish sauce, liter, sugar, vegetables, bamboo shoots

Taken from www.food.com/recipe/chicken-thai-green-curry-352427 (may not work)