Thai Green Curry

After a lot of research on the perfect Thai green curry I came up with this recipe… its fragrant, full of flavour and delicious! You’ll need:

For the Green Curry Paste

1 tablespoon of red chilli paste

2 shallots

1 dry lemongrass sticks

1 tablespoon of galangal/ginger

2 garlic cloves

1 tablespoon of kaffir lime leaves

3 dry Thai basil leaves

1/2 cup of coriander

For the Chicken

3 Chicken Breasts

Sprinkling of Cornflour

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of soy sauce

1 teaspoon of Prawn/Fish Paste (optional but highly recommend if you’re looking for an authentic tasting curry)

For the Rest

2 shallots

1-2 fresh green chilli (depends on how spicy you like it!)

1 courgette

A handful of baby corn

A handful of mange tout

Can of bamboo shoots (optional)

1 large can of coconut milk

1 cup of chicken stock (a chicken stock cube and water is fine

Olive oil/Coconut oil

Cashews for serving

Coriander for serving

Lime for serving

Method

1. Begin with the blending all the green curry paste ingredients listed above, add a little bit of olive oil and water to make it easier to blend

2. Add the shallots to a pan of olive oil, cook until translucent and fragrant

3. Add the chopped green chilli to the pan and cook for a few minutes

4. Add the green curry paste to the pan and cook for a further few minutes

5. Add the coconut milk and mix well, ensuring everything is thoroughly combined, set aside and prepare the chicken

6. Cut the chicken in small pieces

7. Simply add a sprinkling of cornflour, salt, pepper, and soy sauce to the chicken, the cornflour will give the chicken and nice soft texture, which is often found in Thai and Asian styled cooking

8. Cook the chicken in a pan lightly drizzled in olive oil until fully cooked, you might want to add some prawn or fish paste here if you are a fan of an authentic green curry

9. Add the chicken to the green curry, along with your choice of vegetables, mange tout, baby corn, bamboo shoots and courgettes are great vegetables for a green curry - you also might want to quickly fry your vegetables before adding them into the curry so that they cook faster

10. Add the chicken stock and cook for a further few minutes

11. Serve with coriander, cashews and wedges of limes

12. And enjoy!