If you’ve ever wondered what your favourite celebrities love to eat, read on!

Akshay Kumar likes it hot!

Thai Green Curry

INGREDIENTS

• 1 tbsp vegetable oil
• 2 tbsp Thai green curry paste (according to taste)
• 1 tbsp soft dark brown sugar
• 1-2 thick stalks lemongrass, fat ends bashed
• with a rolling pin (optional)
• 750g skinless, boneless chicken, cut into chunks
• (use breast and/or leg meat)
• 6-8 kaffir lime leaves, torn into pieces
• (if unavailable, use the grated zest of 1 lime)
• 400ml coconut milk
• Good shake of Thai fish sauce or light soy sauce
• Small handful of coriander, roughly chopped
• 1/2 or 1 lime, juice only

METHOD

1. Heat the oil in a wok or large frying pan.
2. Add the green curry paste and sugar, and cook over fairly high heat for about a minute, stirring with the lemongrass, if using.
3. Reduce heat slightly and stir in the chicken pieces and kaffir lime leaves or zest until coated in the paste.
4. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
5. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
6. Let the curry sit for a few minutes so that it becomes creamier, and to allow the flavours to really come through, which only happens when it’s cooler.
7. Serve with fragrant Thai jasmine rice.

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