October 26, 2015 by dgarnett2013
Thai Green Chicken Curry: Bill Granger (in an Australian newspaper. Recipe supplied by Nell).
For the Thai green curry paste. This makes about 3 tabs, which is what you need for a curry for 4. Good to make double the amount and freeze half.
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp sea salt
- 1 tsp ground turmeric
- 1 stalk lemongrass, chopped
- 6 cloves garlic, chopped
- 4 shallots or 1 small red onions, chopped
- 2 tbsp chopped coriander roots, or stems
- 3 cm piece ginger, peeled and chopped
- 4 green chillies, seeds removed and chopped
- 2 tbsp light-flavoured vegetable oil
For the chicken
- 1 tbsp light-flavoured oil
- 125 ml chicken stock or water
- 250 ml coconut milk
- 1 anchovy fillet, finely chopped
- 4 kaffir lime leaves, torn, or 3 strips of lime peel
- 500 g chicken breasts, cut into chunks
- 100 g green (or snake) beans, cut into batons
- 400 g Japanese or Thai aubergines, or regular aubergine, cut into chunks
- 1 tbsp white sugar
- 2 tbsp fish sauce
- 1 tbsp lime juice
- handful basil
- few slices red chilli, (optional)
- lime wedges
- steamed rice
For the Thai green curry paste: heat a small heavy-based saucepan or frying pan over a medium heat. Add the peppercorns, coriander and cumin and toast for 1-2 minutes or until fragrant, then transfer the mixture to a food processor.
Add the salt, turmeric, lemon grass, garlic, shallots, coriander root, ginger, chillies and oil to the toasted spices and pulse to a paste. Transfer the paste to a sterilised jar, cover and store in the fridge.
To make the curry: Heat a large heavy-based saucepan over a high heat. Add the oil and 3 tablespoons of the Thai green curry paste and cook for 2 minutes, or until fragrant.
Stir in the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for a further 5 minutes.
Stir in the beans, aubergine, sugar, fish sauce and lime juice and cook for 4-5 minutes.
To serve, scatter with basil leaves and sliced chillies and accompany with steamed rice.
Recipe given to me by Nell, made for supper when she was here for Rocky Horror 40th Anniversary celebrations.