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Thai Green Chicken Curry Recipe

Ingredients

How to make it

  • Curry Paste
  • Place all the ingredients in a food processor or suitable bowl and blitz to a paste;
  • Use straight away or store in an airtight jar in the fridge for up to 3 weeks;
  • This quantity is enough for a curry for 8 people
  • Curry
  • Heat the oil in a wok or large frying pan, add the shallots and stir fry for 1 minute or so;
  • Add the green curry paste, lemon grass and sugar and, stirring continually, cook over a medium to high heat for a further minute or so;
  • Reduce the heat slightly and stir in the chicken pieces and lime leaves/zest until coated in the paste;
  • Add the coconut milk, fish or soy sauce and bring to a simmer, cooking, stirring occasionally, for some 25 to 30 minutes or so until thickened slightly;
  • Stir in the coriander and lime juice, season with salt and pepper, if required, and add more fish or soy sauce if needed;
  • Remove the lemon grass stalks;
  • The curry is now best left to sit for a few minutes so the sauce becomes creamier and releases the true flavours of the curry paste ingredients.
  • Serve with plain and/or fragrant long grain rice

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The Cook

DonSpain Marbella, Spain

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