Green Curry Chicken

2 Breasts of Chicken
Peppers
Butternut Squash
Thai Green Curry Paste
Coconut Milk
Basmati Rice
Onion
Olive Oil
Parsley
Salt (fine and rock salt)
Chilli Oil



Serving for Two

1. Fill up a pot with water for the rice to boil in. As the rice is a side, you won't be using that much so the post doesn't have to be too big. Put it on full heat.
2. Get a large pan and add a gurgle of olive oil. Don't be shy! This curry should be spicy, so add chilli oil as well. But if your not too keen on spice then don't add any chilli as the green curry paste can already have some spice. Then add half a finely chopped onion and let it fry until its starts to pick up colour.
3. Then add two breasts of chicken which have been cut into thin strips to the pan.
4. Let all the ingredients fry at a high heat. In mean time cut two peppers also into thin strips and add them to the pan.
5. Now you need to add the butternut squash. The vegetable is quite hard but if you cut it into quarters it's easier to 'peel' the skin off. The best way to take away the skin is with a small knife. Once the outer skin has been taken off, cut the vegetable into quite large chunks. For two people, I would recommend you use the tall skinny part of the vegetable as that would do plenty. Add the cut up butternut squash to the pan as well, along side a pinch of finely chopped parsley.
6. Keep mixing all the ingredients and allow each one to colour. If you add liquid like water to the pan at this early stage, everything will boil and that often reduces the taste. So resist temptation and keep it all on high temperature, though be careful nothing burns. Add a pinch of salt and pepper for seasoning.
7. After 5 or 6 minutes of the vegetables and meat sizzling, add two tablespoons of green curry paste. I used a hot one as this dish deserves spice, but you prefer, buy a mild paste. Also add 3/4 tablespoons of coconut milk. Sometimes you have to stir the milk well together, so give the tin a shake before you open it.
8. Put a lid on the pan and turn the heat down to medium. 
9. When the water is boiling, add around 115g of rice for the two of you. Season the water with rock salt.
10. When the peppers are soft. Turn the heat off the pan. There should still be some sauce. If you see there isn't, add a small glass of water or more coconut milk.
11. When the rice is soft, drain it and spoon it on your plate.
12. Then serve up the meat and vegetables next to it or on top of the rice. Sprinkle some more finely chopped parsley for decoration and extra taste.

Enjoy!