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- Prep time:
- 15 min
- Cook time:
- 20 min
Chilli, galangal and zesty kaffir lime leaves create the distinctive Thai flavour in Caroline Hire's easy-to-make, authentic curry
For the curry paste
- 10 green bird's eye chillies, roughly chopped
- 2 stalks lemongrass, roughly chopped
- 4 small red shallots, sliced
- 4 cloves garlic
- 3 cm chopped, peeled galangal, roughly chopped
- 5 coriander roots
- 5 lime leaves, shredded
- 1/4 tsp ground cumin
- 1 tsp shrimp paste, (optional)
- 1 tsp salt
- handful coriander leaves
- 2 tbsp groundnut oil
For the curry
- 1 tbsp groundnut oil
- 3-4 tbsp curry paste
- 1x400 ml can coconut milk
- 2 chicken breasts
- 6 Thai aubergines, quartered
- 100 ml chicken stock
- 4 lime leaves
- 3 bunches fresh green peppercorns
- 1 tbsp fish sauce
- 2 tsp sugar
- 1x227 g sliced bamboo shoots, cut into matchsticks
- handful coriander
- steamed rice, to serve
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Method1. For the paste: using a hand-held blender and cup, combine all the ingredients to create a smooth paste. Transfer to a pestle and mortar and pound until it reaches a fine consistency.
2. For the curry: heat 1 tablespoon oil in a large frying pan. Add the curry paste and cook for 30 seconds to allow the aromas and flavours to release.
3. Skim the coconut cream from the top of the can of milk and fry until it splits. If the can of milk is well mixed, simply pour a third of it into the pan and fry for 2 minutes.)
4. Add the chicken and aubergines and stir until the meat is opaque.
5. Add the remaining coconut milk, stock, lime leaves, peppercorns, fish sauce, sugar and bamboo shoots. Bring to the boil, turn down to a simmer and continue to cook for approximately 10 minutes or until the chicken is cooked through.
6. Garnish with the coriander and serve with steamed rice.