Three to Four
By Judy Bastyra and Becky Johnson
Use one or two fresh green chillies in this dish, depending on how hot you like your curry. The mild aromatic flavour of the rice is a good foil for the spicy chicken.
Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender. Pour in 30ml/2 tbsp of the water and process to a smooth paste, adding a further 15ml/1 tbsp water if required.