Thai Green Curry

• 1 piece Ginger, Thumb Size
• 3 cloves Garlic
• 1 stalk Lemongrass
• 1 Tablespoon Coriander Seeds
• 1 Tablespoon Fish Sauce
• 1 whole Anchovy
• 1 teaspoon Sugar
• 1 whole Green Birdseye Chilli
• 4 leaves Kaffir Lime Leaves
• 1 teaspoon Dark Soy Sauce
• 1 cup Fresh Coriander
• 1 can Coconut Milk, Divided
• 2 whole Chicken Breasts
• 100 grams Frozen Peas
• 100 grams Mange Tout
• 100 grams Baby Corn

1. Peel the ginger and garlic and along with them, place all the ingredients except the coconut milk, chicken and vegetables into a food processor.
2. Add 1/3 of the coconut milk and mix until smooth.
3. Place the mixture into a pan and heat until aromatic.
4. Chop the chicken into chunks and add to the pan, coating it in the sauce.
5. Continue to cook until chicken is almost cooked through.
6. Add the rest of the coconut milk and then vegetables and mix through.
7. Continue to cook over a medium heat until the curry has thickened slightly and chicken is completely cooked through.
8. Serve with rice.

ginger, garlic, coriander seeds, fish sauce, anchovy, sugar, green birdseye chilli, lime leaves, soy sauce, fresh coriander, coconut milk, chicken breasts, tout, corn

Taken from tastykitchen.com/recipes/main-courses/thai-green-curry-2/ (may not work)