Thai Green Chicken Curry
For the curry paste:
- 1 stalk lemongrass, thinly sliced
- 1 tbsp lime juice
- 1 tsp whole peppercorns
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 6 green bird’s-eye chillies, trimmed and halved
- 4 garlic cloves, peeled
- 5 shallots
- 3cm piece ginger, peeled and sliced
- 2 tbsp coriander stalks, chopped
- 1 tbsp coriander leaves, chopped
- 1 level tsp shrimp paste
- 2 tbsp Heritage Virgin Olive Oil
For the curry:
- 2 x 400g cans coconut milk
- 2 heaped tbsp green curry paste
- 500g skinless, boneless chicken breasts, cut into strips
- 100ml chicken stock, plus extra if necessary
- 1-2 tbsp fish sauce
- 2 tsp light muscovado sugar
- 4 kaffir lime leaves
- 50g fine green beans, halved
- 100g baby aubergines, diced
- To make the Thai green curry paste, put the lemongrass and lime juice into a small bowl and leave to soak for 30 minutes.
- Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry-fry for about one minute until fragrant, then tip onto a saucer to cool.
- Put the lemongrass, spices and remaining curry paste ingredients into a blender and blend until smooth. You can keep the paste in the fridge for up to a week, or freeze in portions.
- To make the curry, open the cans of coconut milk and spoon the thick cream into a large frying pan. Cook it slowly, stirring all the time, until it reduces to a thick paste. Add the green curry paste and cook for 1 - 2 minutes.
- Add the chicken and stir until well coated in the paste.
- Slowly add the coconut water remaining in the cans and the chicken stock.
- Add all the remaining ingredients and cook over a medium heat for about 10 minutes until the chicken is cooked through, adding more stock if necessary.
- Serve with Thai fragrant rice.