This recipe includes vegetables such as mushrooms, green beans, mange tout and/or red peppers and/or bamboo shoots depending on taste – David Rhys Price
Serves 4 – 6 for a great Supper Dish
Ingredients:
1kg Chicken thighs (skinned & boned)/Breast, and cut into bite size chunks
1 tablespoon of sunflower oil
1 teaspoon sesame oil
2 teaspoons garlic powder
1 tablespoon fish sauce (nam pla)
1 dessert spoon sea salt
Juice of half lime
200ml coconut milk
12 button mushrooms (optional)
Green Beans, cut into 2.5cm pieces (optional)/Mange Tout
Red Pepper, cut into 2.5cm pieces (optional)
Bamboo Shoots, cut into fine batons (optional)
2 tablespoons chopped fresh coriander
1 tablespoon chopped basil leaves for garnish
For the green curry paste:
2 teaspoons coriander seeds
2 long red/green chillies de-seeded and halved
2 garlic cloves peeled and chopped
2 lemongrass stalks, (remove outer leaves) chopped finely
4 spring onions trimmed and sliced
25g peeled root ginger chopped (or galangal, if available)
3 kaffir lime leaves (dried/fresh/frozen)
4 tablespoons chopped fresh coriander
2 tablespoons Thai fish sauce (nam pla)
1 tablespoon dark brown sugar
Juice of half lime
2 teaspoons sea salt
Freshly ground course black pepper
200ml coconut milk
METHOD:
Curry paste
Dry fry the coriander seeds in a small pan for one minute .
Using pestle and mortar crush the coriander seeds.
Transfer the seeds to a food processor, add the remaining ingredients. Blitz till all the ingredients are finely chopped
and form a thick paste.
Chicken
Heat the two oils in a medium to large wok, and then add the chopped chicken thighs/breast. Season with the sea salt, lime juice, fish sauce and garlic powder.
When the chicken is almost cooked through add the button mushrooms (optional) and fry for 2 minutes.
Add the coconut milk and coriander and simmer for 5 minutes
Add the green curry paste, simmer for further five minutes stirring at intervals.
Ladle the curry into bowls and garnish with chopped basil leaves
SERVE WITH: your choice of rice –
sticky or plain.
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