Green chicken curry recipe
- 1 tbsp vegetable oil
- 400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces
- 300 ml (10.6fl oz) chicken stock
- 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
- 500 ml (17.6fl oz) coconut milk
- 1 drop fish sauce, to taste
- 2 -4 kaffir lime leaves
- 2 red chillies, diagonally sliced
- 1 handful of Thai basil leaves
- 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
- 1 tablespoon chopped galangal
- 0.5 tablespoon chopped fresh ginger
- 2 tablespoons chopped lemon grass
- 1 tbsp finely chopped kaffir lime leaves
- 1 tbsp chopped coriander roots
- 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
- 100 g (3.5oz) chopped red shallots
- 6 garlic cloves, chopped
- 1 teaspoon shrimp paste (optional)
- 10 white peppercorns
- 0.5 teaspoon coriander seeds, toasted and ground
- 0.5 teaspoon cumin seeds, toasted and ground
- 1 handful of basil leaves
- 1 pinch salt
- Place all the spice paste ingredients in a blender and blend to a fine paste.
- Don't use too much salt as fish sauce is very salty.
- Heat the oil in a wok and saute the chicken pieces to seal and lightly colour, then remove with a slotted spoon and set aside until required.
- Add 4 tablespoons of the curry paste to the wok and saute until fragrant, then add the stock, aubergine, chicken and coconut milk.
- Bring to the boil, then simmer for 10-15 minutes until the chicken and aubergine are cooked.
- Season with fish sauce, then add the remaining ingredients.
- Bring to a simmer, then serve with rice.
- You can garnish with finely sliced red chillies and a few leaves of basil.
vegetable oil, skinless, chicken, apple, fish sauce, red chillies, handful of thai basil leaves, green, galangal, fresh ginger, lemon grass, lime leaves, coriander roots, fresh turmeric, red shallots, garlic, shrimp, coriander seeds, cumin seeds, handful of basil leaves, salt
Taken from www.lovefood.com/guide/recipes/20167/green-chicken-curry-recipe (may not work)