1 TBSP groundnut or vegetable oil
4 banana shallots, peeled and sliced
2 garlic cloves, peeled and sliced
2 level TBSP Thai green curry paste
425 ml chicken stock
2 x 400 ml tins full-fat coconut milk
6 lime leaves
4 medium-hot red chillies
500 g cooked free-range chicken or turkey (white and dark meat), cut into 2 – 3 cm dice
200 g frozen soya (edamame) beans
3 TBSP fish sauce
1 rounded TBSP caster sugar
20 g fresh basil leaves
20 g fresh coriander leaves, plus extra chopped to serve
1. Heat the oil in a large flameproof casserole dish or saucepan over a medium-low heat and fry the shallots and garlic for a few minutes until they soften.
2. Stir in the curry paste and cook for a minute longer, then add the chicken stock, one of the tins of coconut milk, the lime leaves, and the whole chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes. You can prepare the recipe to this point in advance and finish cooking it 10 minutes before you want to eat.
3. Bring the sauce back to the boil over a medium heat, add the chicken or turkey and beans, then, once it comes back to the boil, simmer for 5 minutes. Stir the remaining can of coconut milk, the fish sauce, the sugar, and the herbs into the curry, and bring back to the boil.
4. Serve the curry in shallow bowls, with some rice or noodles spooned to the side, and scatter over a little more coriander. You can leave in the whole chillies and lime leaves, and remove them as you are eating.
Replace the chicken with thin strips of firm tofu, the edamame beans with peas (to maintain a balanced meal, as both tofu and edamame are soya), the chicken stock with vegetable stock, and the fish sauce with light soy sauce.
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