How to cook Thai Green Curry the easy way!

Right, so you want to impress your girlfriend or boyfriend, maybe the in-laws, or simply want to try something new. Well, this is a recipie that does all of the above (but not all at the same time!)

The secret to me learning how to make Thai Green Curry started with a very basic understanding of cooking...and a nut allergy! My other half bought a Thai Green Curry paste, and on reading the indredients I noticed it said "contains traces of nuts or peanuts". So, what to do?

Well, not wanting to let a nut allergy stand in the way of me and my food, I looked a the ingredients and compared it to what I had by way of spices in the cupboard. I came up short by a couple of things, but mostly had all that I needed. Measurements? Hmm, I just went for about half a tea spoon  of each.

Anyway, the rest as they say, is history. Here's how I do it! I look forward to your comments.

Ingredients:

• 1 onion
• 500grams Chicken
• 1 tin of Coconut Milk
• 2 Fresh Green Chillies
• 1/2 pack of Sugar Snaps
• Range of spices: tumeric, chilli powder, oregano, ginger, pepper, salt
  
• Garlic paste
• Buy a couple of naan breads from the shop!
  

This is a pretty straight forward recipie that you should be able to do quite easily. I'll try and keep this all as simple and straight forward as I can. Quite simply, If I can do it, you can do it!

1. It all starts with an onion. I finely chop mine, but that's so the kids can't see it in the food; otherwise they wouldn't eat the curry. You can do yours as you want, there's no right or wrong.
2. Next, heat a table spoon of vegetable oil in a wok (or big pan). When it's really hot, throw in the onion. It'll spit and sizzle, so watch those fingers! Also, this is the point where you can put in your finely chopped green chillies (optional)
   
3. I normally use chicken breasts and cut them into chunks, but you can buy them ready cut if you're really lazy! :-) Get those into the wok and mix in with the onion. Cook on a high heat until they sealed (white all over) then turn down the heat to medium.
4. I cook mine for about 10 minutes after that, just to make sure the pieces are cooked through. Very important to cook the chicken thoroughly!
5. While the chicken cooks, get all your spices together. Roughly measure 1/2 to 1 tea spoon of each, put in small bowl or cup, then sprinkle onto the cooking meat.
6. When all your meat is coated in the spice mixture, I tend to squeeze in a tea spoon worth of garlic paste (you can use 2 cloves of fresh if you want), then pour in the coconut milk. I always use the whole tin, but you can use half and add water as needed.
7. Turn the heat right down, so the curry gently bubbles. If it looks to be drying up a little bit, add a touch more water.
8. For the last five minutes of cooking, I throw in the sugar snaps.
   
9. We like to have naan bread with ours, so buy some of these from the shop and bang them in the oven for however long it says on the pack.