I really wanted to try and make a quick and easy Thai Green Curry and found a recipe on the BBC website, which will be linked here. We tweaked it a bit because either we didn't have some of the ingredients (vegetable oil) or just chose to use something different.
1 tbsp vegetable oil/sunflower oil works too
3 tbsp Thai green curry paste
1 tbsp brown sugar
1 tbsp minced lemongrass
(the recipe says to use a lemongrass stalk to stir the curry with but we decided to use it as a flavour)
750g/1 1/2lb skinless, boneless chicken breast cut into chunks
400ml coconut milk
Light soy sauce
small handful of coriander, roughly chopped
1/2 - 1 lime juice
Heat the oil in a wok or a large frying pan then add the green curry paste, minced lemongrass and the sugar. Cook over a for about a minute and mix it all together.
Reduce the heat slightly and add the chicken pieces and lime zest. Make sure everything if coated with the paste.
Add the coconut milk and soy sauce and bring to simmer. Cook it for 25-30 minutes until thickened slightly.
Meanwhile, cook your rice.
Stir in the coriander and lime juice to the chicken mix and season with soy sauce if needed.
Once the sauce is creamier than before, you can serve it with the rice.
We added green beans and carrots too, but you can use whichever vegetable you want.