Use either 2 tablespoons of Olive Oil,or 4 tablespoons of Olive Oil depending on how you cook the chicken breasts (if boiling the chicken breasts for 15 minutes instead of frying).Place 4 tbsp. of Olive Oil in a medium sized saucepan - fry 2 large roughly chopped onions in that Olive Oil for a few minutes and then add all the other ingredients apart from the fresh Coriander.Takes 20 - 30 minutes too simmer - then allow to cool,before blitzing.

Boil all the chicken breasts on the Gas Cooker Hob etc. in a saucepan,or a large frying pan for about 15 minutes and then allow to cool.

Blitz cooled down Thai Green Curry into a soup,or sauce using a Nutri Ninja Electric Blender etc. Chop cooked cold chicken into big manageable chunks and then add too the smooth Curry Sauce.

Before reheating Curry - boil 3 large mugs of cold water (1.500ml) in a medium sized saucepan - add white rice that is not quite a large mug of rice (300g of raw White Rice) - too rice sieve and then rinse under the cold water tap and then add the rice to the boiling water - rice will be cooked once the water has been absorbed.Boil briskly - mainly.

Too reheat curry - firstly place 4 tablespoons of Olive Oil in a large frying pan and then fry off 2 large chopped onions - add the curry sauce and chicken to the large frying pan as well - heat through and then tear the fresh Coriander leaves,maybe the stalk's as well into the curry sauce.Add cooked rice to the plates and then distribute chicken and curry too the plates as well.Too serve 4 people you may need 800g of rice (from raw).