Thai Green Curry with Chicken

Thai curries are amongst the feistiest curries in the world. I recently ate one at a restaurant that I just couldn’t finish such was the sheer spice heat. They can literally leave you a big sweating mess. Green curry is one of my favourites because it’s full of spice and flavour. You can dial the heat up or down, depending on your taste. This recipe is a medium heat, but if you want a hotter taste then replace the chillies with the smaller, more potent Thai chillies.

RECIPE:

INGREDIENTS:

For the paste:
6 large green cayenne peppers (chopped with seeds)
1 lemon grass stalk (white part only chopped – reserve the rest)
2 shallots (chopped)
3 stalks fresh coriander stems (chopped – reserve leaves)
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
1/2 teaspoon shrimp paste
4 cloves garlic
1/2 teaspoon fresh galangal (or 1 teaspoon fresh ginger – chopped)
1 lime (rind only – finely chopped)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Other Ingredients:
500g chicken thighs (cut into small portions)
2 kaffir lime leaves
1x400ml can coconut milk (diluted with 200ml water)
4 tablespoons peanut oil
2 tablespoons fish sauce
1 tablespoon sugar
300g assorted vegetables (cut into equal sizes) e.g.
– carrot
– cauliflower
– onion
– broccoli
– garlic stems
– French beans
– baby corn
lime juice (to taste)

DIRECTIONS:
To make the paste:
Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry:
Heat the oil in a wok over a moderate temperature. Add the paste to the pan and stir for 3-4 minutes until fragrant. Add about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates. Add the chicken and stir for 2-3 minutes. Turn up the heat, then add the coconut milk, lime leaves, fish sauce, the rest of the lemon grass stalk and the sugar. Stir well. Reduce the heat and simmer partially covered for 20 minutes. Add the vegetables and simmer for a further 5 minutes until just softened. Remove from the heat, check for seasoning and add more fish sauce, or some lime juice to suit your taste.

SERVING:
Serve with fluffy Jasmine rice.

  • DanielG

    Hi, I tried this out.
    Great dish! Having said that I had to make a lot of substitutes as it was mayhem here in Cape Town, live by the beach and couldn’t go far and wide searching for ingredients because of the traffic.

    Shallots -> Onions
    Fish sauce -> Combo of fish stock and soya
    Lime -> Lemon
    and couldn’t get hold of lemon grass.

    So maybe not the same dish, but everyone loved it! Thanx

    • admin

      You could have added a couple pieces of lemon rind to the curry to substitute lemongrass – but the other substitutions were spot on! Glad it still tasted good!

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