thai green curry

Fet’s Thai green chicken curry

Recipe from: 5 November 2012
Preparation time: 40 min
Cooking time: 20 min
 
A great recipe for this delicious and fragrant dish.
 
 
 

Ingredients

 
  • For the curry:
  • 3
    Tbs
    vegetable oil
  • green curry paste
  • (see ingredients and method below)
  • 1
    can
    good quality coconut milk
  • 500
    g
    chicken thigh or breast - cut into
  • thin strips so it cooks quicker
  • baby Thai aubergines - cut into wedges
  • 1
    handful
    pea aubergines
  • a few lime leaves - with stalk cut out
  • 4
    tsp
    lime juice (1 lime)
  • 4
    tsp
    good quality fish sauce - or to taste
  • 2
    tsp
    sugar - or to taste
  • 1
    handful
    fresh Thai / holy basil
  • handful
    For the paste:
  • 1
    stalk lemongrass - with though
  • outer layers removed
  • 4
    green birds eye chillies
  • 2
    large green chillies - with
  • seeds and white pith removed
  • thumb sized piece galangal - grated
  • or finely chopped
  • 4
    cloves garlic - roughly chopped
  • 4
    fresh coriander stems
  • 2
    piece of turmeric root
  • 1
    tsp
    coriander seeds
  • 1
    tsp
    white pepper corns
  • 1 - 2
    tsp
    dried shrimps / shrimp paste
  • 1/2 - 1
    tsp
    salt - to taste
Servings: Change Serving
 
 

Method

 
In a pestle and mortar add the paste ingredients one at a time and bash well for about 15 minutes until you have a smooth mild green paste.

Alternatively place all the ingredients into a food processor and blitz to a fine paste – be aware that a pestle and mortar gives a much smoother paste and therefore a better result.

Set paste aside and prepare the rest of your ingredients. (Paste can be kept in the fridge for up to 4 weeks and be frozen for 3 months).

In a wok or pot heat the oil and add the paste. Stir-fry the paste off for 1 minute.

Add the solid coconut pulp from the tinned milk to help loosen up the paste in the oil.

Add the chicken and aubergines and coat in the paste cooking for 2 or 3 minutes. Slowly add a tablespoon of the liquid coconut milk at a time and stir thoroughly until you have a saucy curry. Be careful not to add too much milk at the same time or your curry will be watery.

Bring to the boil and add Thai basil, fish sauce, sugar and lime leaves.

Once at a boil, reduce the heat and cook for 5 minutes stirring occasionally.

If the sauce is too watery, use your spoon to bring the sauce at the edges of the wok back into the curry. If you need more liquid, add the remaining coconut milk

Taste the curry sauce, if not salty enough add more fish sauce, if not sweet enough add more sugar

Finish with the juice of half a lime.

Reprinted with permission of Damian Ettish.
 
 

Read more on: chicken recipes  |  thai food  |  boil  |  recipe
 

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