Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 ...
Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.
Finding a curry recipe that rivals those enjoyed in restaurants is difficult, especially for Thai food. But cooking extraordinaire Mary Berry has shared a recipe that promises all the best ...