Green chicken curry has always been a firm favourite (it appears on our roster of regularly made meals in 2015). In the past it's been a dish that my husband cooked using a recipe from Donna Hay's Flavours. Referring back to the book, it's actually listed as a green chilli chicken curry, and includes new potatoes.
Respecting tradition, I was happy to let my husband take the reins and make what is essentially one of his 'signature' dishes. Tonight's version differed slightly to what he has made previously in that we didn't have chicken thighs (so used breast meat instead) and I politely requested that we omit the potatoes.
Based around a fragrant green paste, this curry was as delicious as I remembered and particularly enjoyable, since I didn't make it.