Green Chicken Curry
Green curry is a mix of simple authentic Thai ingredients enriched with aromatic herbs and spices. It makes a great single course meal, simply served with steamed jasmine rice or can accompany other dishes as part of a whole meal.
Ingredients
- 200g boneless chicken thighs, cut into strips
- 30g sweetcorn kernels
- 25g pea aubergine
- 5g thai sweet basil
- 10g fresh red and green chilli (long)
- 60g green curry paste
For the paste
- 2 fresh green chillies (long)
- 10 fresh green chillies (small)
- 1 stalk lemongrass,
- 3 shallots
- 2tbsp garlic
- 2.5cm piece of galangal
- 3 coriander roots
- 1tsp ground coriander seeds
- ½tsp ground cumin seeds
- ½tsp ground white pepper
- 1tsp kaffir lime zest or limeleaves
- 2tsp shrimp paste (opt)
- ½tsp salt
For the sauce
- 400ml coconut milk
- 40ml fish sauce
- 200ml chicken stock
- 5g white sugar
For the paste use a pestle and mortar, or a grinder to blend all the ingredients into a paste. You should get about 3 tablespoons from this mixture.
In a frying pan, heat oil and add curry paste, briefly stir fry. Add chicken strips and stir together to absorb the paste whilst its cooking (approx 2 min).
Add 100ml of coconut milk and stir into the mixture. Now add pea aubergine, followed by sweetcorn kernels. Add the rest of the coconut milk and chicken stock stirring briefly between each addition.
Season with fish sauce, add sliced chillies and thai sweet basil. Add a pinch of sugar at the end. Once the chicken is cooked through, simmer for two minutes on low heat.