My better half (and no I don't mean Fitz) doesn't like spicy food so this version of a classic is aromatic rather than fiery.
For the curry paste:
Half a bunch of coriander (the stems have most of the flavour)
2 cloves of garlic
2 stems of lemon grass
Thumb sized chunk of ginger (peeled)
Juice of half a lime
1/2 a teaspoon of ground coriander
1/2 a teaspoon of ground cumin
6 dried lime leaves
1/4 teaspoon of ground black pepper
1 tablespoon vegetable oil
For the curry:
4 chicken thighs (or equivalent in firm white fish)
1 large green pepper (diced)
1 large onion (diced)
1 can coconut milk
250g of mange tout or sugar snap peas
Rest of the coriander coarsely chopped
1 tablespoon fish sauce
1 teaspoon sugar
Blend all the paste ingredients together and then fry in a hot pan.
Add the chicken and fry quickly for a few minutes then add the pepper and onion. Fry for a few more minutes then add the coconut milk, sugar and fish sauce. Bring to the boil then simmer for 15 minutes or until the chicken is cooked.
Add the beans (and the fish if using). Cook for a further 10 minutes (or until the fish is cooked). Sprinkle on the rest of the coriander and serve with rice.
If you like it spicy add 2-3 green chillies, finely chopped to the paste.