Thai green chicken curry

Method

1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken thighs and fry for 10-12 minutes, turning frequently, until they're golden all over - the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a tad and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Comments                        add a comment

fun to make and thankfully most ingredients in the cupboards (with only some minor substitutions). Would like to know what should accompany this currry - guessed rice but maybe there is something more interesting?

Ingredients

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp Coriander seeds
1 tsp Black peppercorns

For the chicken thighs

3 tbsp groundnut oil
6 small Chicken thighs, free range
500ml coconut milk
3 tbsp Thai green curry paste
90g Bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh

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