Fresh and fragrant, spicy and lemony this curry is more delicate than its Indian cousins.
Course Main
Cuisine Thai
Servings 4
Author Camilla Hawkins
Ingredients
For Paste:
5Small green chillies
1Shallot
2.5cm/1in Piece of gingerpeeled and grated
2garlic clovescrushed
Small handful of fresh corianderstalks attached
1Lemongrass stalkchopped
½Limegrated zest and juice
4Kaffir lime leaves tornif dried soak in hot water to rehydrate for ½ hr
½tspGround coriander
½tspGround cumin
½tspGround black pepper
¼tspSalt
1tspFish sauce
1 ½tbspof olive oil
For curry:
4Chicken breastschopped into bite size pieces
1 400mlTin coconut milk
1dsp Liquid chicken stockneat, not made up
1tbspSoft brown sugar
1tspFish sauce
1Lemon grass stalkcut in three (fat end bashed with a rolling pin)
3Kaffir lime leavessoaked if dried cut into thin strips
1Green peppersliced
1 220gTin water chestnutssliced
1 225gTin sliced bamboo shoots
Handful chopped coriander leaves
Juice of ½ lime
2tbspVegetable oil
Instructions
For the paste (if you’re making it) put all the ingredients in a blender and whizz until smooth.
Saute 2 heaped tbsp of green curry paste with the lemon grass for about 1 minute until fragrant.
Add half the coconut milk and stir until the oil surfaces.
Add the chicken and kaffir lime leaves and cook until the chicken looks cooked.
Add the remaining coconut milk, fish sauce, chicken stock and brown sugar.
Bring to the boil.
Add the green pepper, water chestnuts and bamboo shoots.
Simmer for 15 minutes.
Add lime juice and coriander leaves.
Check seasoning, adding more fish sauce if necessary or more sugar.
Serve with fragrant jasmine rice.
Notes
Why not double up the paste recipe – it will keep for 3 weeks in the fridge or 2 months in the freezer. I keep ginger in the freezer and peel and grate off what I need. Chillies also keep well whole in the freezer.