Here’s a fiery little Thai treat all the way from the jungle s of Thailand. Made with all fresh ingredients this curry is a real stand out in both colour, flavour and spice. It’s got everything I love. Unlike most Thai curries there’s no coconut milk or cream which is good if you’re trying to eat less saturated fat. I had a lovely time eating this and I’m sure I’ll have a lovely time eating the leftovers.
4 red Thai chillies (finely chopped – seeded if you don’t want it too spicy)
2 lemon grass stalks (white part only – thinly sliced)
4 shallots (peeled and chopped)
3 slices fresh galangal
1/2 teaspoon fresh turmeric (chopped)
4 cloves garlic (peeled and chopped)
1 teaspoon shrimp paste
2 kaffir lime leaves (thinly shredded)
1 coriander root
pinch white pepper
3 tablespoons oil
700g chicken breast (cut into strips)
300ml chicken stock
3 cups mixed vegetables (you decide)… I used:
1 corn cob (cut into 2 kernel wide slices)
green beans (cut into 3cm pieces)
2 tablespoons fish sauce
Fresh coriander leaves (for garnish)
1 lime (juice of)
In a pestle and mortar or blender, pound the paste ingredients into a smooth paste. Set aside.
Heat a wok with 2 tablespoons of the oil and stir fry the chicken in small batches for 1 minute until just cooked. Remove with a slotted spoon and repeat with the remaining meat. Add the remaining 1 tablespoon of the oil and then the vegetables. Stir fry for 2 minutes then add 3 tablespoons of the paste (freeze the rest) – let it sizzle, stirring for about a minute then pour in the chicken stock, fish sauce then sprinkle in the sugar. Let this simmer until the vegetables are cooked through but still have a little bite – about 5 minutes. Return the chicken to the pan and simmer for 30 seconds. Remove from the heat, check for seasoning and serve hot!
Sprinkle the curry with coriander and squeeze over some fresh lime juice. Serve over Jasmine rice.