Thai Green Chicken Curry

1. Finely slice ginger, spring onions, 1 carrot, celery, chilli and potatoes then stir-fry until soft. Add in the curry paste and combine with vegetables.
2. Chop chicken into 3 cm chunks and fry with the curry paste and vegetables.
3. Once the chicken starts to take on a little colour, add in the whole tin of coconut milk, fish sauce and simmer for about 15 to 20 minutes.
4. Just before serving add broccoli florets extra carrot and cook for 2 minutes.
5. Serve on steamed rice or noodles with finely sliced chillies, coriander leaves and fried shallots.

Secret Recipe for home made coconut milk

1. 1/2 a litre of water
2. 1/2 a litre of milk
3. 100g of desiccated coconut
4. Place all ingredients in a saucepan, bring to the boil, and simmer for half an hour. Pass through a fine sieve for smooth milk or leave chunky if you like.