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Thai Green Chicken Curry

Ingredients

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

Method

  1. To make the Thai green curry paste, put the lemongrass and lime juice into a small bowl and leave to soak for 30 minutes. 
  2. 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.
  3. 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.
  4. 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. 
  5. Add the chicken and stir until well coated in the paste.
  6. Slowly add the coconut water remaining in the cans and the chicken stock. 
  7. 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.
  8. Serve with Thai fragrant rice.

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