Green Chicken Curry

4 Chicken Breasts

400 ml Coconut milk 

Pistachios (handful) 

Paste: - 4 spring onions  

-         4-6 chopped and deseeded chillies  

-         2 garlic  

-         1 tbsp ginger  

-         1 tbsp crushed coriander seeds 

-         ½ tsp pepper  

-         some lime leaves

-         2 lemon stalks 

-         2 handfuls Fresh basil 

-         3 handfuls Fresh coriander 

-         3 tbsp Extra virgin olive oil 

-         Limes (4) zest and juice

·        Marinade chicken in paste for ½ hour

·        Fry chicken 4 mins

·        Add paste

·        Add coconut milk, boil and simmer for 8 mins

·        Season with nuts and fresh coriander

Serve with rice or noodles and chunky coconut, tomato, cucumber and lime relish

Relish

16 cherry toms

½ fresh coconut grated

basil or coriander

Juice of 2 limes and 1 red  chilli