Thai green chicken curry

Thai green curry paste

Ingredients

• Thumb sized piece of ginger
• 2 red onions
• 2 green chillies
• 2 stalks of lemongrass
• 4 garlic cloves
• 6 kaffir lime leaves
• Juice of a lime
• 1 large handful of fresh coriander
• 1 tin coconut milk (400ml)
• 3 tablespoons vegetable or sunflower oil
• Seasoning
• Fish sauce (to taste, around 2 tsp)
• ½ tsp of sugar

Method

1. Peel the onions, ginger and garlic. 
2. Trim the lemongrass and remove any of the hard outer stalks.
3. Place all of the above ingredients in a blender with a quarter of the coconut milk and blitz until smooth.
4. In a pan heat a little oil and tip out the blended mixture.
5. Fry until fragrant for around 10 mins. At this point you can either place it in a sterilized jar or portion it into plastic bags and freeze. The mixture above will make around 4 portions of curry paste.
6. Alternatively you can take half the mixture out of the pan and make a curry.

Chicken curry

Ingredients

• A mixture of chicken pieces. I like to use bone in drumsticks, boneless thighs and chicken breast
• The remaining coconut milk from the curry paste
• 400ml chicken stock or water
• Fish sauce or soy sauce for seasoning
• Fresh green chilli, a spring onion and fresh coriander to garnish

Method

1. While the paste is still in the pan, add the remaining coconut milk and the chicken stock. 
2. Bring up to the boil and add the chicken pieces.
3. Now simmer for approx 25 to 30 minutes depending on the quantity of chicken you’ve added.
4. Garnish with some slices of green chilli, spring onion and some fresh coriander leaves.