Green chicken curry

• 1 chicken breast
• 3 chicken thigh fillets
• 300ml tin coconut milk
• 2 tblsp peanut oil
• 1/2 onion, very finely chopped
• 6 green shallots, chopped
• 1 stalk lemon grass
• 1 clove garlic
• 2 tspn green curry paste
• 2cm piece fresh ginger
• 2 kaffir lime leaves
• 1 can straw mushrooms, with half the juice from the tin
• 3 small branches fresh green peppercorns
• 50ml thai fish sauce
• 2 red chillies

Garnish

• 1 cup fresh coriander
• 5 tblsp peanuts
• 1/2 small cucumber, diced

Slice the chicken into bite-sized pieces.

Do not shake the coconut milk, instead carefully spoon 2 tblsp of the the thicker part into the bottom of a saucepan and heat along with 2 tblsps peanut oil.

Saute the onion, lemon grass and garlic for a minute, then stir in curry paste. Cook for a few minutes.

Add the chicken, cook until brown

Add the ginger, lime leaves and then the straw mushrooms, cover with remaining coconut milk and half can of mushroom brine.

Simmer 3-4 minutes, then season to taste with the fish sauce.

Stir in the peppercorns and shredded chillies and simmer just below boiling point until chicken is cooked (about 8 mins).

Spoon over cooked rice in wide soup bowls and top with garnish.