Thai Green Curry (modified)

2 limes (zest and juice) 6 thigh fillets 1 Tbsp vegetable oil green curry paste (to taste) 1 Tbsp Fish sauce (to taste) 1 can coconut cream (or milk) 1 bunch shallots 1 bunch coriander (cilantro) 2 carrots (in quarters and then chopped) 16 green beans (halved)

1. Cut the chicken up into bite size pieces. 2. Juice and zest the limes. 3. Marinate the chicken pieces in the lime juice and zest for at least one hour. 4. Fry the curry paste in the oil briefly until it is aromatic. 5. Add the chicken pieces and fry briefy (2 minutes) in the curry paste. 5. Add the coconut cream. 6. Add the fish sauce. 7. Add the carrots. 8. Simmer for 20 minutes. 9. Add the beans and cook for a further five minutes. 10. Chop the coriander and cut the shallots into matchsticks. 11. Take the curry off of the heat and add half the coriander and half of the shallots. Stir brifly to wilt. 12. Serve with jasmine rice with the remaining coriander and shallots as a garnish.

Longo's has curry paste in two forms in different aisles. 1. A jar (tasty but no heat). 2. An envelope which we have not tried. You might add a few chopped jalapeno chillies if you use the jar of curry paste.