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Thai Green Chicken Curry
This is a gourmet-style Thai green curry that is very aromatic and beautiful to serve. The key is to use fresh ingredients and smaller cuts of chicken for the best possible taste.
Place the green chillies, shallots, garlic, galangal, lemongrass, coriander and cumin powder, shrimp paste, fresh coriander, white pepper, fish sauce, brown sugar and lime juice in a food processor blend to a paste. If necessary, add a few drops of coconut milk. Refrigerate paste for 30 mins.
2.
Heat oil in a wok and add the green curry paste. Stir fry briefly to release the fragrance then add 3/4 of the coconut milk.
3.
Add the chicken, and when the curry sauce comes to a boil, reduce heat to medium until you get a nice simmer.
4.
Cover and simmer for 5 minutes, stir occasionally.
5.
Add the red pepper, courgette and lime leaves, and simmer for another 2-3 mins.
6.
Taste and if more salt is needed add fish sauce. If too salty add sugar and lime juice, if too spicy add coconut milk.
7.
Serve with jasmine rice and garnish with fresh basil.
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By
Terri
