Book Now

We encourage you to book with us direct in order to get the best prices. Please call us now on 01286 677 392. Alternatively you can book online using one of the following agents:

Please note: The above links are external sites that we do not control.

Left over Green Curry

20 minutes       2

Steps

1 Put all the green curry paste ingredients in a food processor until it turns to a smooth paste
2 Marinate the chicken in a little of the paste for 30minutes, then add a little oil and the chicken pieces to a hot casserole type pan or wok
3 Fry for 4 minutes, then add the remainder of the marinade
4 It will sizzle and spit
5 Stir in the coconut milk, bring to boil and simmer gently for 8 minutes. Season to taste
6 The flavour should have a kick but be reasonably mellow
7 Sprinkle with the pistachios and some coriander leaves and serve with rice or noodles

Ingredients

  • Chicken (what’s left)
  • 1 x 400ml coconut milk
  • 1 handful of chopped pistachio nuts
  • Green Curry paste
  • 1 x large onion
  • 2 cloves of garlic
  • 1 tablespoon fresh root ginger
  • 1 tablespoon coriander seeds pounded and crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 x celery sticks
  • 2 x good handful of basil on stalks
  • 3 x good handfuls of fresh coriander on the stalk
  • 3 tablespoons of virgin oil
  • Zest and juice from 2 x limes
-->