Thai green curry

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 19
Servings 6
Time

Ingredients

  • CURRY PASTE
  • 15
    fresh green chillies
  • 5
    lime leaves
  • 1
    stick lemongrass
  • 3
    cloves garlic
  • 7.50
    ml
    shrimp paste, optional
  • 1
    small onion
  • 25
    g
    dried galangal, soaked
  • 1
    bunch coriander roots
  • water as necessary
  • CURRY
  • 1
    x 400 g can Lite coconut milk
  • 8
    chicken breast fillets or deboned thighs with skin removed, sliced
  • 500
    ml
    chicken stock
  • 30
    ml
    fish sauce
  • 15
    ml
    palm sugar or brown sugar
  • 125
    g
    bby mushrooms
  • 150
    g
    mange tout or fine green beans
  • 125
    ml
    mixed fresh basil and coriander, roughly chopped
 

Method

 
PASTE:
Place all ingredients, except water, in a food processor and blend.
Add a little water to create a fine paste.
This can also be done in a mortar and pestle.
CURRY
Heat a little oil in a wok, add 60 ml curry paste and cook, stirring continuously for two to three minutes.
Add a little coconut milk, continue stirring and cook for a further two minutes.
Add chicken and cook for five minutes.
Add remaining milk, stock, fish sauce and sugar and bring to the boil.
Reduce heat, add mushrooms and beans and cook for about six minutes.
Stir in fresh herbs and serve with Thai fragrant rice.
NOTE: If you are using mangetout instead of beans, they will only need about three minutes cooking time.
If you must cheat, buy a sachet of green curry paste and simply follow the instructions.
 

Read more on: poultry
 

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