'Sort of' Green Thai Chicken Curry

Wheat, gluten, corn, egg & nut free; can be dairy and/or soya free

If you want to make this as a vegetarian dish you
can use tofu instead of the chicken.

Serves 6

2 tbsp olive oil
4 hot green chillies, pipped and sliced very finely
(take care to wash your hands very well before
touching your face or eyes)
1/2 bulb garlic, the cloves skinned and sliced thinly
1 head fennel, trimmed and sliced thinly
1 yellow pepper, cored and sliced thinly
6 chicken breasts or 12 boned chicken thighs
or 500g plain tofu, cubed
250ml coconut milk
juice of 2 limes
200g water chestnuts (tinned), halved horizontally
sea salt and freshly ground black pepper
12 tbsp Basmati rice
150g mange tout
3 tbsp cow’s or goat’s butter, if you can eat them,
or olive oil
6 spring onions, trimmed and chopped small
2 handfuls of fresh coriander leaves, chopped fairly small

Heat the oil in a wide, heavy pan and add the chillies and garlic. Fry gently for a few minutes taking care not to breathe in the chilli fumes. Add the fennel and yellow pepper and continue to fry gently until the latter is starting to soften.
Add the chicken or tofu, the coconut milk, lime juice, water chestnuts and some seasoning.
Bring to the boil, cover, turn down the heat and simmer gently for 35–45 minutes for the chicken (35 minutes for thighs, 45 minutes for breasts), for 15 minutes for the tofu.
While the chicken is cooking, bring a large pan of cold water to the boil. Add the rice and boil briskly for 7–8 minutes or until the rice is cooked but not mushy.
Halve the mange tout and steam for 3–4 minutes in a steamer – they should be only partially cooked so that they retain some of their crunch.
Drain the rice, stir in the butter or oil and the mange tout – keep warm.
When the chicken is ready to be served, adjust the seasoning to taste, then add the spring onions and coriander, chopped quite small and stir in lightly.
Serve with the rice and a green salad.

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