This Thai Chicken curry has chunks of tender chicken, a homemade green curry sauce, plus a range of healthy vegetables.
Part of the key to having a high quality Curry is using the right ingredients, but knowing when to add them in the right order. Usually cooked in the same way in Thailand, using smaller pieces of Chicken, which means it would cook faster, and taste fresher.
To Serve 4
1.5kg Chicken, cut into chunks
4 Kaffir Lime Leaves
Handful Fresh Basil
1 Can Coconut Milk
1 Red Bell Pepper (de-seeded and cut into chunks)
1 Courgette (cut into chunks)
4 Small Thai Green Chillies
¼ cup Shallot or Purple Onion
4 Cloves Minced Garlic
1 thumb-sized piece of Ginger
1 stalk Lemongrass
½ tsp Ground Coriander
½ tsp Ground Cumin
1tsp Shrimp Paste
1 cup Fresh Coriander Leaves
½ tsp Ground White Pepper
3tsp Fish Sauce
1tsp Brown Sugar
2tbsp Lime Juice
1. Prepare the ingredients (cut the Chicken, Pepper and Courgette into chunks)
2. Add the Thai Green Chillies, Garlic, Ginger, Lemongrass, Coriander (ground and fresh), Cumin, Shrimp Paste, White Pepper, Fish Sauce, Brown sugar and Lime Juice to a blender, and blitz to a paste. If needed, add a few tablespoons of Coconut Milk to help them blend.
3. Prepare the lime leaves by tearing the leaf away from the stem. Cut into thin slices.
4. Heat the oil in a Wok, and add the green Curry Paste, and heat briefly for thirty seconds to a minute, then add three quarters of the Coconut Milk.
5. Add the Chicken to the Wok, and cook through. Bring to the boil, and allow to simmer, stirring for five minutes.
6. Stir in the Pepper, Courgette and Lime Leaf, simmering for two to three minutes, until the vegetables are softened but still firm and colourful.
7. Taste, and if not salty enough, add some more Fish Sauce. If you’d prefer it to be sweeter, and more Sugar. If it’s too salty, add some Lime or Lemon Juice, and if too spicy, add more Coconut Milk.
8. Serve with Rice, and decorated with Basil and Coconut Milk.