members recipes

This is a wicked curry with a great kick! I love the fragrances of lemongrass and galangal balanced with the kick of chillies; tangy limes and sweet crunchy cashews.........absolutely knock out! Most importantly be brave when you cook this dish, all of your ingredients should be prepared prior to cooking ready to through in at each stage, think fast and serve immediately........delicious I like to serve this with steam jasmine rice....

Ingredients
The paste....
3 birds eye chillies
2 lemongrass stalks
4 shallots
3cm galangal / ginger
4 of cloves garlic

The curry.....
2 chicken breasts, sliced thinly
1 pint of chicken stock
handful of tinned bamboo shoots
small bunch of Thai basil, torn
50g cashews, honey roasted
juice of 1 lime
10 green beans, split lengthways
1tbsp Thai fish sauce

Method
The paste.....
For the curry paste I like to pound all of the paste ingredients in a pestle and mortar until smooth \\\\\\\"this is great after a stressful day!\\\\\\\" alternatively blend in a food processor

The main event.......
• In a wok gently fry the curry paste in vegetable oil for one minute to release the flavour
• Through in the sliced chicken and fry for one minute, and the split beans, bamboo shoots and chicken stock, cook for a further two minutes
• Finish the curry with torn basil leaves, fish sauce and squeezed lime juice, serve with steam rice and scatter over a generous amount of smashed cashews............enjoy!