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Left over Green Curry

20 minutes       2


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


  • 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