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Serves: 4-6

Ingredients:

• 1.1 kg chicken without giblets, 575 ml canned coconut milk, 425 ml chicken stock, 2 lime leaves.
• Green Curry paste: 2 tsp coriander seeds, half tsp caraway or cumin seeds, 3-4 medium green chillies, finely chopped, 4 tsp sugar, 2 tsp salt, 1 piece of lemon grass, 7.5 cm long; 1 piece fresh ginger, 2 cm long peeled and finely chopped; 3 cloves garlic crushed, 4 shallots or 1 medium onion finely chopped, 1 piece shrimp paste, 2 cm square; 3 tbsp coriander leaves, finely chopped; 3 tbsp fresh mint or basil, finely chopped; half tsp nutmeg powder, 2 tbsp vegetable oil; 350 gm sweet potatoes, peeled and roughly chopped; 350 gm winter squash, peeled, seeded and roughly chopped; 115 gm French beans, topped, tailed and halved; 1 small bunch coriander, shredded, to garnish.

Cooking Method:

• To prepare the chicken, remove the legs, then separate the thighs from the drum-sticks. Separate the lower part of the chicken carcass by cutting through the rib section with kitchen scissors.
• Divide the breast part in half down the middle, then chop each half in two. Remove skin from all pieces and set aside.
• Strain the coconut milk into a bowl, reserving the thick part. Place the chicken in a stainless steel or enamel saucepan, cover with the thin part of the coconut milk and the stock. Add the lime leaves, and simmer uncovered for 40 minutes. Remove the chicken from the bone and set aside.
• Dry or fry the coriander and caraway with cumin seeds. Grind the chillies with the sugar and salt to make a smooth paste.
• Combine the seeds from the wok with the chillies, the lemon grass, ginger, garlic and shallots, and then grind smoothly. Add the next 5 ingredients.
• Place a cupful of the cooking liquid in a large wok. Add 4-5 tbsp of the curry paste to the liquid according to taste.
• Boil rapidly until the liquid has reduced completely. Add the chicken stock, chicken meat, sweet potatoes, squash and beans. Simmer for 10-15 minutes until potatoes are cooked.
• Just before serving, stir in the thick part of the coconut milk and simmer gently to thicken. Serve decorated with the shredded coriander.

• Coconut milk is used to enrich and flavor many dishes in the Far East. Only the Japanese choose not to include it in their cooking.
• Coconut milk is not, as many suppose, the liquid found inside the nut. Although this thin liquid does make a refreshing drink, the coconut milk used for cooking is processed from the white flesh of the nut. If left to stand, the thick part of the milk will rise to the surface like cream.
• Fresh coconut milk will keep in a cool place for up to 10 days. If kept in the refrigerator, allow to soften at room temperature before using.

Makes: 400 ml

Ingredients:

• 2 fresh coconuts, 1.1 litres water off the boil.

Making method:

• Hold the coconut over a bowl to collect the liquid. With the back of a large knife or cleaver, crack open the coconut by striking it cleanly.
• Scrape out the white meat with a citrus zester or a rounded butter curler. Place the coconut meat in a food processor with half of the water.
• Process for 1 minute, and then pass through a food mill fitted with a fine disk, catching the milk in a bowl beneath.
• Alternatively, squeeze the coconut meat with your hands and press through a nylon strainer. Return the coconut meat to the food processor or mill with the remainder of the water, blend and press for a second time.
• Allow the milk to settle for 30 minutes (creamy solids will rise to the surface). Sometimes the solids should be poured off and added later as a thicker.