For the green curry paste
- 1 stalk lemongrass, thinly sliced
- 1 tbsp lime juice
- 1 tsp whole peppercorn
- 1 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp cumin seed
- 6 green bird's-eye chilli, trimmed and halved
- 4 garlic clove, peeled
- 5 shallot (use Thai if possible)
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3cm piece galangal or ginger, peeled and sliced
- 1 rounded tsp shredded kaffir lime peel (if you can get it)
The same shape, but smaller than…
- 2 tbsp chopped coriander stalks
- 1 tbsp chopped coriander leaves
- 1 level tsp shrimp paste
- 2 tbsp vegetable or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
For the curry
- 2 x 400g cans coconut milk
- 2 heaped tbsp green curry paste
- 500g skinless, boneless chicken breast, cut into thin strips
- 100ml chicken stock, plus extra if necessary
- 1-2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tsp palm sugar (or light muscovado)
- 4 kaffir lime leaf
- 50g fine green bean, halved
- 100g baby aubergine, diced (or Thai pea aubergines)
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- handful Thai basil, shredded
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- coriander leaves
- 1 red chilli, thinly sliced
- 1 spring onion, shredded and left to curl in ice cold water
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- lime wedges
The same shape, but smaller than…
- Thai fragrant rice
To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
Some cans of coconut milk are already homogenised ie the cream and milk are blended. If so, miss out the stage with coconut cream and go straight to frying the paste - it has oil in it so you don't need to add anything additional. Add all the milk in one go in step 4.