Thai green chicken curry (serves 4, preparation time 30 minutes, cooking time 30 minutes)
Green curry paste
4 lemongrass stalks
6 medium sized chillies deseeded (I use 3 green and 3 red)
3 cloves of garlic, crushed
2 inch piece of ginger
2 spring onions
bunch of coriander
zest of 1 lime
2 tablespoons of nam pla fish sauce
a good grinding of black pepper
500 grams of chicken
2 tablespoons of oil
2 cartons of coconut milk (blue dragon do 250 ml cartons)
200ml of stock
8 lime leaves
1 carrot thinly sliced
1 cup full of peas
1 red pepper thinly sliced
Here’s what you do:
Step 1 - Chop up all of the dry ingredients and then add into a food blender with the fish sauce. This should bind down to a rough paste. If it stays quite dry you can add a but more fish sauce or some water to get the right paste consistency.
Step 2 - Cut the chicken into strips and when you have heated the oil in a pan (I use a wok)and it is hot enough, add the chicken to it.
Step 3 - When the chicken has just cooked through, take it out of the pan and keep in reserve.
Step 4 - Add the coconut milk, stock and lime leaves to the wok and stir well before adding the green curry paste.
Step 5 - Stir the sauce well and reduce for 15 minutes to let the flavours develop.
Step 6 - Add the vegetables and chicken and cook for a further 5 minutes for a final cook through.
Step 7 - Serve the curry with sticky rice.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - You could easily keep this as a veggie curry instead of chicken.
Kitchen implements required:
Wok or large frying pan