Serves 4
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Approximate cost per serving: £2.00


2 lemongrass stalks
1 litre chicken stock (homemade is best)
2 tablespoons coarsely chopped fresh ginger
6 lime leaves or 2 tablespoons coarsely chopped lime zest
6 finely sliced shallots
4 boneless, skinless chicken thighs
3 tablespoons fish sauce
4 tablespoons lime juice
2 red chillies, deseeded and finely sliced
1 tablespoon sugar
1 tablespoon red curry paste
1 tin coconut milk
100g green beans cut into 2-3 cm lengths
100g shelled peas (approx 200g unshelled)
Handful of fresh Thai basil leaves (normal basil is fine if you can’t find Thai)


1.    Remove the tough outer layers of the lemon grass and slice into 4 cm strips, crushing lightly with the blade of a heavy knife.

2.    Put the chicken stock in a pan and bring to the boil. Add the ginger, lemongrass, lime leaves (or lime zest) and half the shallots. Reduce the heat cover and simmer for an hour.

3.    Strain the stock through a sieve and return to the pan.

4.    Cut the chicken into 2.5cm chunks & add to the strained stock with the fish sauce, lime juice, chillies, sugar, red curry paste, coconut milk & the remaining shallots. Bring to the boil, reduce the heat and simmer for 5 minutes.

5.    Add the peas and beans and simmer for a further 3-4 minutes until the vegetables are just tender and the chicken is cooked – approx. 10 minutes.

6.    Garnish with the basil leaves and serve immediately

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