Dice up the chicken breast into 2 cm cubes. Peel and slice the red onion. Dice the courgette. Remove the stalks from the lime leaves and shred finely. Remove the basil leaves from their stalks and shred. Remove the leaves from the coriander and finely chop the stalks. Finely slice the spring onions. Bruise the lemongrass with the back of a knife.
Heat the oil in a saucepan and fry the chicken until golden brown. Add the curry paste, onions, courgettes, lemongrass and continue cooking for 2 minutes. Add the lime leaves, coriander root and then cover with coconut milk. Simmer for 15 minutes and just before serving add the basil, coriander, lime juice and fish sauce.
Cook the basmati rice in the salted water for 15 minutes, on a low heat until all of the water is absorbed.
To make the egg fried rice, heat a wok with a tablespoon of ground nut oil. Whisk the eggs together and cook in the wok. Add the rice and then with a fork mix the egg through the rice. Finish with the finely sliced spring onions.
«You can add garlic, chilli and ginger to your curry when cooking out the curry paste if you want a real kick.»
A quick and easy recipe for a Thai green curry with chicken served with egg fried basmati rice.