Thai Green Chicken Curry
1x pack mini chicken breast fillets (or "goujons")
1x shallot, finely chopped
1x clove garlic, crushed/finely chopped
1tsp of grated fresh ginger (I think, it's hard to measure)
200ml (approx.) coconut milk
2tsp Thai green curry paste
Dash of lime juice
Dash of fish sauce (optional)
Oil for frying
Rice to serve
Cook rice as per pack instructions / your usual method. Time the following based on your rice.
Put a glug of oil in the pan, then add the shallots, garlic and ginger. Fry until the shallot is soft, then add the curry paste and stir. Cook for a few minutes.
Add the chicken and ensure it is coated in the paste / shallot mix. Stir-fry until white on all sides, then add the coconut milk, lime juice and fish sauce, and stir well. Simmer for about 20 minutes until chicken is cooked through and the sauce has thickened. Serve with rice.
I don't know what this will taste like because as I write this it's still cooking, but on a brief taste of the sauce it seemed okay, and less tangy than Jamie's version. It's been so long since I actually had Thai green curry that I can't remember what it's supposed to taste like, but I don't remember it being quite so citrusy. Plus I bought loads of ginger the other day and it needs using up. ;)
Verdict to follow...
Edit, 20.22: Mm, quite nice. :)