A Schizophrenic’s guide to Cooking Part 6

Hallo team, I hope everyone is having a relaxing and therapeutic day. Or if you’re working from home that you had a productive and useful day. I have personally taken the former of these options including an after lunch siesta! How is everyone coping with this period of isolation? Let me know in the comments below your strategies to keeping your body and mind active. Received a delivery from the supermarket today and the driver looked overworked and obviously stressed. They’re doing a wonderful job and deserve our thanks and appreciation. The driver even commented that people who are normally rude to him are suddenly a little more polite. It would be nice to think that this challenge we face is bringing out the best in people.

So mes enfants are we ready to head back into the hustle and bustle of the kitchen? “What are we making chef” I hear you ask. Well today we are heading east “India?” no, further east. To Thailand where we will learn how to make a classic green curry. There are many variations of this recipe. Some use potatoes others, green beans. Personally I like to use mange tout beans which provide a little crunch. we have quiet a large ingredient list here so ready? here we go: about 100g of mange tout, spoonful of oil. one late garlic clove (finely chopped, 5 teaspoons of Thai Green curry paste, a 400ml can of coconut milk, 2 teaspoons of fish sauce, a pinch or two of sugar, 2 large chicken breasts ( cut into one inch cubes), a good handful of fresh basil and boiled rice.

So first off boil the beans for two or three minutes and set aside. Then put the oil in a large pan or wok and add the garlic. Just as it begins to turn spoon in the curry paste and give it a good stir. Next pour in the coconut milk, fish sauce and sugar. As soon as it comes to the boil throw in the chicken and let it cook for 8-10 minutes. Test one piece of chicken to make sure its cooked. It should be white all the way through and the juice should be clear, not pink. Finally add the beans and basil and remove from the heat. Serve with boiled rice. A fun trick here is to put the rice first into a small cup and turn out onto the plate. Just like making a sand castle! It gives the presentation a little more elegance. I throw on a slice of lime and a sprig of coriander or basil as a garnish.

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