Thai-style green chicken curry
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Taking a little extra time to make your own Thai green curry paste makes all the difference in this creamy chicken curry.
Ingredients
For the Thai-style green curry paste
- 6 garlic cloves, peeled
- 1 tbsp finely chopped ginger or galangal
- 5 Thai shallots, peeled
- 2 lemongrass sticks
- 6 green chillies
- 20g/¾oz coriander stalks
- 2 tsp shrimp paste
- 1–2 tbsp palm sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp turmeric
For the chicken curry
- 2 tbsp vegetable oil
- 4 skinless and boneless chicken thighs, cut into 4cm/1½in pieces
- 1 aubergine, cut into 4cm/1½in pieces
- Thai green curry paste (see above)
- 200ml/7fl oz chicken stock
- 4 lime leaves
- 400ml tin coconut milk
- 30g/1oz green beans, trimmed and halved
- 30g/1oz mangetout, trimmed and halved
- 6 dried shiitake mushrooms, soaked in boiling water then drained
- Thai fish sauce, to taste
- 20g/¾oz fresh coriander, chopped
- 20g/¾oz Thai basil
- 1–2 limes, juice only
- steamed Jasmine rice, to serve
- crispy shallots, to serve
Method
To make the Thai-style green curry paste, blend all of the ingredients in a food processor or blender with 50–100ml/2–3½fl oz water until smooth.
To make the chicken curry, heat the oil in a frying pan over a high heat. Add the chicken and fry for a few minutes to colour.
Add the aubergine, fry for a few more minutes and then add all of the curry paste. Cook for 2–3 minutes before adding the stock, lime leaves and coconut milk.
Simmer gently for 20 minutes, then add the green beans, mange tout and soaked mushrooms.
Continue to cook for another 10 minutes or so, then taste and season with fish sauce.
Stir in the fresh herbs, finish with the lime juice and serve with the rice and crispy shallots.
