Thai green curry

 
 
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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 1.5 tbsp of the curry paste and 4tbsp 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