About this recipe:This is a tasty fusion between a Thai green curry with a British twist. Really good with rice, or add a few chopped potatoes to the curry for more of a stew type dish. Great for a budget, healthy eating and very satisfying. Funky!
Gently heat the oil and sweat the onions, pepper and garlic. Add the chicken, for a few minutes. I prefer to use chicken I have roasted the day before, I think it adds flavour. Quickly add the coconut milk followed by the tin of peas, sugar snap peas, runner beans and the potatoes if desired. Add the spices and stir. Add the pastes and peppercorns and stir again.
Cook slowly for an hour with the lid on the pan, stirring now and again. For the best taste, leave to cool down and reheat later.
You can enjoy this as it is, like a thick curry broth or with rice as a conventional curry. Lovely, ma bootys!
Open a bottle of wine or cider to sip as you cook, and put on your favourite funky music.