Thai green curry
Thai green curry
The secret to an amazing thai curry is simple – use an amazing thai curry paste – and the best way to guarantee that is to make it yourself. Some people are put off by the unfamiliar ingredients and the idea of slaving over a mortar and pestle, but the reality is that you can make this with one trip to an Asian supermarket and 20 seconds in a blender. I like my curries with a bit of a kick, but just reduce the number of chillies if you prefer yours less spicy.
Ingredients
- FOR THE CURRY PASTE*:
- 6 thai green chillies, seeds left in
- 2 banana shallots
- 6 cloves garlic
- 1 stalk lemongrass
- 30g fresh coriander, leaves & stems
- 1 inch piece turmeric root
- thumb sized piece galangal
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp shrimp paste
- 0.5 tsp ground white pepper
- 4 tbsp coconut milk
- FOR THE CURRY:
- 600ml coconut milk
- 900g chicken breast, chopped into bite-sized pieces
- 120g bamboo shoots
- 100g fine beans, trimmed and halved
- 2 red peppers, de-seeded and cut into chunks
- 75g pea aubergines (optional)
- 30g coriander leaves, roughly chopped
- large handful Thai basil ("holy basil"), torn
- 2 tbsp palm sugar
- 3 kaffir lime leaves, crumbled
- grated zest and juice of 1 lime
- 2 tbsp fish sauce ("Nam Pla")
Instructions
1. Pound the curry paste ingredients together in a pestle and mortar, or chop in a small food processor, until you have a smooth paste.2. Warm a little oil over a medium heat, then add 2 tbsp of the curry paste and 4 tbsp of coconut milk.3. Fry for about a minute, the paste will start to release its fragrant oils, then add the remaining coconut milk.4. Add the chicken pieces and bring the sauce to the boil, then reduce to a gentle simmer.5. Cover until the chicken is completely cooked (6-7 minutes), stirring occasionally.6. Add the remaining ingredients and simmer for a final 3-4 minutes. Taste and adjust the seasoning if necessary.7. Serve with jasmine rice and garnish with sliced red chilli and a few picked Thai basil leaves.* note: this recipe makes 8 tbsp of curry paste. It is difficult to make smaller quantities, so freeze any excess in an ice cube tray for later.
Details
Prep time: Cook time: Total time: Yield: Serves 4