Thai chicken curry

This was a joint effort between myself and the girlfriend, so I'm a lot hazier on the details, but here's the bones of the recipe - chicken, coconut milk, red curry paste, thai fish sauce, scallions, green beans, lemon grass, corriander, lime leaves, garlic. There's examples galore all over the net...

We went looking for kaffir lime leaves, but they had none in Tesco - not so much of a surprise - but neither in the asian market shop on middle Abbey street, there at the Jervis Luas stop. Maybe they were just out of stock. But what else they didn't have would be a short list.

The recipe we had seemed rather exact with its timings, 10 minutes the sauce, 10 minutes the chicken plus another 5 with the beans, 2 minutes final simmering with the corriander. I suppose you have to look and taste for yourself. We cooked at a simmmering heat most of the time, and I was surprised how well done the chicken was, my normal technique had been to blast and sear in a red hot pan. Nonetheless, we let the whole thing simmer for another couple of minutes at the end.

It turned out a light and subtle dish, the way we cooked it. I've had a Baan Thai green curry since, and they had chunks of greenpepper and peas in the mix, but also a heap of chilli, which just did for my tastebuds as far as tasting anything else was concerned. I preferred ours!