Thai chicken green curry
Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and salt in a blender or food processor. Purée to a paste.
In a large frying pan over a low heat, cook the paste for 5 minutes. Add the carrots, potatoes and 175ml/6fl oz water, and bring to the boil. Reduce the heat and simmer for 5 minutes.
Add the chicken and cook for 5 minutes. Stir in the milk and coconut essence, and simmer for 10 minutes or until the chicken is cooked through. Stir in the peas, and cook for 3 minutes or until heated through. Serve hot.