Thai green chicken curry

4 servings Prep: 40 mins, Cooking: 20 mins
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A great recipe for this delicious and fragrant dish.

By Food24 November 05 2012
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Ingredients (25)

For the curry:
3 Tbs vegetable oil
green curry paste
(see ingredients and method below)
1 can coconut milk
500 g chicken — thighs or breasts
thin strips so it cooks quicker
aubergines — wedges
1 handful aubergine
lime leaves
4 tsp fresh lime juice
4 tsp fish sauce
2 tsp sugar — to taste
1 handful fresh basil — Thai variety
For the paste:
1 lemongrass
outer layers removed
4 green chillies
2 green chillies
seeds and white pith removed
galangal — grated
or finely chopped
4 garlic — cloves, chopped
4 fresh coriander — stems
2 turmeric — root
1 tsp coriander — seeds
1 tsp white pepper — whole peppercorns
1 - 2 tsp shrimps — dried or paste
1/2 - 1 tsp salt — to taste
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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.
 



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