Thai Green Chicken Curry

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Thai Green Chicken Curry

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Thai Green Chicken Curry – The amazing flavours you get when you make your own fresh curry paste really makes the small bit of extra effort worth it. You will also have some curry paste left over, so you’ll have it in the fridge ready to make another delicious Thai curry. If you do not have time to make a paste you can buy ready made paste in all supermarkets.

Ingredients

  • For the paste:
  • 1 stalk lemongrass, thinly sliced
  • Zest & juice from 1 lime
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 6 green birdseye chillies, de-seeded and roughly chopped
  • 2 large cloves garlic, peeled
  • 4 shallots, roughly chopped
  • 3cm piece fresh ginger, peeled and sliced
  • 2 kaffir lime leaves, finely chopped
  • 1 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 tsp shrimp paste
  • 2 Tbsp sunflower oil
  • For the curry:
  • 2 (400g) cans coconut milk
  • 2 heaped tbsp green curry paste
  • 4 chicken breasts, cut into thin strips
  • 100ml chicken stock
  • 1 tbsp fish sauce
  • 2 tsp muscovado or palm sugar
  • 4 kaffir lime leaves
  • 75g green beans, trimmed
  • 50g peas, thawed if frozen
  • 75g baby corn, cut in half lengthways
  • Handful Thai basil, if available (otherwise, regular basil)
  • 1 red chilli, finely sliced
  • To serve: Steamed jasmine rice

Instructions

  1. For the paste, combine lemongrass with zest and juice of lime in a small bowl and leave to soak.
  2. Place a small saucepan over medium heat and add the coriander and cumin seeds. Cook over dry heat until fragrant, about 1 minute. Remove from heat and leave to cool.
  3. Combine the lemongrass with lime and all the remaining curry paste ingredients in a food processor and process until it forms a paste. Scrape down the sides from time to time to ensure everything is being mixed together. It won’t be as thick or dark in colour as a store-bought paste. Spoon paste into a jar and set aside until needed.
  4. For the curry, heat a large pot or wok over medium heat. Open the cans of coconut milk and carefully remove the thick cream at the top with a spoon. Place cream in a large pot or wok and cook until it reduces to a thick paste and the oils start to separate. Add the curry paste and cook for 1-2 minutes.
  5. Add the chicken and stir until all the chicken is well coated. Pour in the remaining coconut milk along with the chicken stock along with the vegetables. Cook until chicken is cooked through, about 10 minutes. The sauce should be a little thinner than single cream. Add the basil leaves.
  6. Garnish with red chilli and serve with fragrant jasmine rice.
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