Thai Green Chicken Curry

Made with whole chickens bought at the market. I use the leg, thigh and breast, so you get the best of both: the richness of the dark meat and the tenderness of the breast, each cut so they cook evenly. The meat goes into a Thai brine of fish sauce, lemongrass, makrut lime leaves, garlic and onion to keep it juicy, then it's seared hard in a very hot wok.

The heart of the dish is my green curry paste, made the traditional Thai way with fresh makrut lime, lemongrass, galangal and basil. Nothing is wasted: the bones become a Thai chicken stock, which forms the base of the sauce. I finish it with good-quality coconut milk and a squeeze of fresh lime, then add long aubergine, red pepper and long beans. It even comes with its own sachet of sliced chillies, so you can add the heat to your liking.

A proper Thai green curry, fragrant with lemongrass and lime, rich with coconut, and ready in your freezer whenever you want it. It's also one of the most-ordered dishes on my menu.

Choose your curry:

• Chicken curry, 450g
• Chicken curry with jasmine rice (150g), dinner sorted in one order
• Vegetable curry. Please note: this is not vegetarian, as the paste contains fish sauce and shrimp paste.

Naturally gluten-free and dairy-free. To reheat, defrost in the fridge overnight, then 35 minutes in the oven.

This dish is part of my collection of chef-prepared ready meals in the Algarve, with food delivery across the Algarve. Explore the full menu for more dishes.