Thai Green Curry with Chicken or Shrimp

Method

1. Season 200g peeled shrimp or chicken breast lightly with salt, pepper and fish sauce for 10 minutes.
2. Heat a pan, add 1 to 2 teaspoons cooking oil and sear quickly until the meat firms up and the edges catch, then lift it onto a separate plate.
3. In a clean pot, add a little oil and fry 2 tablespoons green curry paste over low heat for 1 to 2 minutes until fragrant.
4. Pour in 200ml coconut milk and 200ml water or chicken stock, stir well and drop in 2 to 3 Thai kaffir lime leaves.
5. Add 200 to 250g vegetables, the eggplant, zucchini, green beans, bell pepper and baby corn, and cook for about 5 to 7 minutes until just tender.
6. Season with 1 tablespoon fish sauce and 1/2 teaspoon kOBE Monk Fruit Blend, then taste and adjust.
7. Return the seared shrimp or chicken, stir gently to coat, cook for another 1 to 2 minutes and turn off the heat.
8. Scatter Thai basil over the top and serve hot with rice.

Tips

• A handful of pureed spinach gives the curry a greener color.
• Vietnamese kaffir lime leaf torn small works in place of Thai kaffir lime leaf, and Vietnamese basil in place of Thai basil.
• Green curry paste is sold at Thai spice stalls and larger supermarkets.
• Frying the paste in coconut oil gives a truer aroma than plain cooking oil.
• Add the vegetables hardest first and softest last, because putting them in all at once leaves some mushy and others undercooked.