Wednesday, 8 July 2015

Thai Green chicken Curry

Thai Green chicken Curry

Ingredients

For the Thai Paste
2 green chillies
1/4 onion diced
3-4 cloves garlic
1 thumb-size ginger chopped
1 stalk fresh minced lemongrass minced
1/2 tsp ground coriander
1/2 tsp ground cumin
3 tbsp fish sauce
1 cup fresh coriander leaves and stems  chopped
1/2 tsp. ground white pepper
1 tsp brown sugar
1 tbsp  lime juice
1/4 can coconut milk
1 tsp sugar

Ingredients

For the curry
1 kg boneless chicken thigh or breast cut into chunks
3/4 can coconut milk
4 kaffir lime leaves OR substitute 1 tsp grated lime zest
Handful of thai brinjals
Optional 1 red or green bell pepper, seeded and cut into chunks
handful green beans, 1 small zucchini, or other vegetable of your choice
Generous handful fresh basil
Grated ginger
2 tbsp groundnut oil

Method
Grind all the ingredients for Thai green paste and keep it aside.
Prepare lime leaves by tearing the leaf away from either side of the stem. Keep it aside. Warm a large frying pan over medium-high heat. Add oil and then add the green curry paste. Stir-fry briefly to release the fragrance then add most of the remaining coconut milk. Keep 1 tbsp for later. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low heat for simmering until chicken is cooked. Stir occasionally. Add vegetables, plus strips of lime leaf or lime zest, stirring well to incorporate. Simmer until vegetables are cooked. This curry should be a balance of salty, spicy, sweet and sour. Serve with rice on the side and garnish each portion with fresh basil and grated ginger and then drizzle over a little coconut milk.