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    FRAGRANT CORIANDER

    Aug 06, 2021 5 minutes
    BY ESTHER MALAN
    PICTURES:
    MISHA JORDAAN

    THAI GREEN CURRY

    SERVES 4 PREPARATION: 20 MIN COOKING: 30-35 MIN

    GREEN CURRY PASTE

    4 garlic cloves, bruised
    5cm fresh ginger, peeled
    2 jalapeño chillies, chopped
    2 spring onions, chopped
    2 generous handfuls fresh coriander
    5ml (1t) each ground coriander and cumin
    15ml (1T) water

    TO FINISH

    30ml (2T) oil
    4-6 chicken breast fillets, cubed
    4 spring onions, chopped
    125ml (½c) chicken stock
    1 can (400g) coconut cream
    5ml (1t) fish sauce juice of 1 lime
    150–250g green beans, stems removed

    TO SERVE

     extra chilli (optional)

    1 Green curry paste Blend all the ingredients in a food processor until a smooth paste is formed.

    2 To finish Heat the oil in a pot and fry the chicken until golden brown. Remove and set aside.

    Add the spring onion to the pot and

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