If you happen to have coconut palms in your garden, then this dish is great fun because you use the water from the coconut for your stock, you garnish the finished soup with the spooned-out soft flesh of the nut itself, and you use the shell as a soup bowl. Of course, if you don’t have your own coconut palm, proceed anyway and adapt the recipe as appropriate.
Heat the oil in a large pan and stir in the green curry paste. Cook for half a minute to release the flavours. Pour in the coconut milk, lime leaves, lemon grass and zerumbet or root ginger. Bring to the boil.
Pop in the chicken and simmer, uncovered, until the chicken is tender, about 20 minutes. Stir in the green beans, fish sauce, sugar, basil, coriander, chillies and coconut flesh. Simmer for 3-4 minutes and serve.
© 1994 Keith Floyd estate. All rights reserved.