Chicken Thai Green Curry - cooking recipe

Ingredients

500 -700 g chicken breasts or 500 -700 g chicken thighs
lime juice
1 inch piece fresh ginger, minced
1 green chili
4 garlic cloves
1 spring onion
1 -2 tablespoon green curry paste (to taste)
400 ml coconut milk
40 ml fish sauce
1 liter stock
1 tablespoon sugar
sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom)
1 (8 ounce) can bamboo shoots (optional)

Preparation

Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
Cook the ginger and finely chopped spring onion until fragrant.
Add the curry paste and cook for 30 seconds.
Add the stock and cook down for 5 minutes.
Combine the coconut milk, fish sauce and sugar and add to the wok.
Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
Add vegetables and bamboo and cook til slightly crisp.
Serve with rice.