Thai Green Chicken Curry

Muscadet with its brisk juicy acidity makes a great marriage with this easy to make curry. Its subtle herby background notes bring out the exotic flavours.

RECIPE

A spicy Thai-style curry cooked quickly in less than 20 minutes using the ready made Thai green curry paste available in jars from most supermarkets.

Serves 4
3 tbsp oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
1 tsp ground lemon grass
2 tsp Thai green curry paste
4 medium skinless chicken breast fillets, in chunks
300mls/ ½pt chicken stock
150mls/ 1/4pt coconut milk
A few whole basil leaves
Good squeeze of lime juice
Salt and freshly ground black pepper
Fresh basil sprigs for decoration

Heat oil in a pan and fry onion and garlic over low heat until softened but not browned. Stir in lemon grass and curry paste and cook for another minute. Add chicken and toss around for a minute to coat with the mix. Pour over stock and bring to bubbling. Simmer for 10 minutes, covered. Add coconut milk and simmer for a couple of minutes or until chicken is cooked through. Stir in basil leaves, a squeeze of lime juice and salt and freshly ground black pepper. Spoon onto serving plates and decorate with fresh basil sprigs.