Thai green curry

Ingredients

4 tins coconut milk

4 tbsp green curry paste

1 stalk lemongrass (crushed & fine chopped)

500 ml chicken stock

2 tsp Thai fish sauce

3 tbsp sugar

½ tsp turmeric

2 lime leaves (chiffonade)

2 cups bamboo shoots

15 Thai basil leaves (chiffonade)

Cucumber pickle

2 ripe tomatoes (chopped)

Method

1.      Fry the curry paste & turmeric in a little oil until it releases its aroma.

2.      Add the sugar, stock, coconut milk, lemongrass & cook out for about 20 mins over a low heat.

3.      Add the lime leaves, basil, bamboo shoots & tomatoes.

Season with the Thai fish sauce & garnish with the pickled cucumber