Thai Green Curry
Nothing beats a fresh Thai green curry. Use Chicken or pranws for this recipe. Making your own green curry paste makes for a tastier curry than using the brought curry paste.
Level of Difficulty:Medium
- For the green curry paste.
- 1 stalk lemongrass (the white part only), chopped
- 2 tbsp. coriander seeds
- 2 tbsp. fish sauce
- 1 tbsp soy sauce
- 1 tsp. sugar
- 2 cloves of garlic, crushed
- 1-2 green chillies, de-seeded
- 1 bunch basil
- 1 thumb-size piece of ginger, peeled and sliced
- 1 bunch fresh coriander (15g)
- Grated zest of 1 lime
- To finish the curry:
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 1garlic clove, finely chopped
- 2-3 tbsp of green curry paste (see above)
- 350ml coconut milk
- 4 lime leaves
- 4 skinned chicken breasts, diced
- 1 tsp brown sugar
- Chopped fresh coriander to garnish
- 100 ml chicken stock
- For the Curry Paste, Dry fry the coriander seeds in a heavy based frying pan, stirring constantly for 2-3 minutes until browned.
- Remove from the heat and ground to a powder in a pestle & mortar or a food blender.
- Place the lemon grass, chillies and garlic in a food processor and blend until finely chopped.
- Add the remaining ingredients and blend to a smooth paste. Store in the fridge until used.
- To finish the curry, Heat the oil in a wok or frying pan and stir-fry the onion and garlic for 1 minute
- Add the curry paste and fry for a further minute.
- Add the coconut milk and chicken stock and lime leaves.
- Bring to the boil and add the chicken.
- Simmer for 15-20 minutes until the chicken is cooked through.
- Add the brown sugar and stir until dissolved.
- Serve and sprinkle with the chopped coriander.