Thai Green Curry

Updated at: Thu, 17 Aug 2023 05:08:34 GMT

Step 1

Heat the curry paste in a large wok over high heat. Add the lemongrass, ginger, onion, chicken and pumpkin and stir-fry for 8 minutes.

Step 2

Step 2 Add the stock, lime leaves, peppercorns and zucchini and cook, stirring occasionally, for 5 minutes. Add the beans and cook, tossing gently, for 2 minutes or until the chicken is cooked, the vegetables are just tender and the sauce has reduced slightly.

Step 3

Step 3 Divide the chicken curry among serving bowls. Top with the basil and chilli (if using) and serve hot with lime wedges alongside.

Step 4

Step 4 TIPS: You will find green peppercorns in the spice aisle of supermarkets, sold in 55 g tins. Leftover peppercorns can be stored, with the brine from the tin, in an airtight container in the fridge for up to 2 weeks.

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