Ingredients

1¾ cup coconut milk, divided
50 g (~3 Tbsp) green curry paste, store bought or homemade (see note)
1 cup chicken stock, unsalted
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
2 Tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note)
1½ – 2 Tbsp fish sauce
3–4 kaffir lime leaves, roughly torn
1½ cup bamboo shoots, canned (can use sliced or strips)
1 cup Thai basil
1 spur chilies or ¼ red bell pepper, julienned
Jasmine rice for serving

Instructions

Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it’s okay, just proceed with the recipe).
Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
Taste and add more fish sauce and/or sugar as needed.
Stir in Thai basil and spur chilies or bell peppers.
Serve with jasmine rice

Ingredient

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve (optional)
caster sugar, to serve (optional)

Method

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Ingredients:

300g strong bread flour
1 tsp instant yeast
Yeast

(from a sachet or a tub)
1 tsp salt
1 tbsp olive oil
olive oil

, plus extra for drizzling

For the tomato sauce

100ml passata
handful fresh basil
Basil

or 1 tsp dried
1 garlic clove, crushed

For the topping

125g ball mozzarella, sliced
handful grated or shaved parmesan
Parmesan

(or vegetarian alternative)
handful cherry tomatoes, halved

To finish

handful basil
Basil

leaves (optional)

Method:

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Recipe from Good Food magazine, September 2007
BBC GoodFood Magazine