From The Kitchen: Thai(ish) Green Chicken Curry

 

Generally speaking, I only eat Thai food when I am in Thailand. I am the first to admit that I am a massive snob when it comes to Thai food in Australia which is totally ironic because this curry is more like the third cousin once removed of a traditional Green Chicken curry. My curry tastes a lot fresher and almost… zestier than its counterparts.

My grandma would hate the fact that I have adapted her recipe, but I think a mid-week meal should be easy to make and the ingredients used should be easy to find! That’s why there’s no galangal, apple/pea eggplants or kaffir limes in my Aussiefied version (SO sorry Yai Jai <3) 

Ingredients

For The Green Curry Paste

1tsp coriander seeds
½tsp cumin seeds
3 green chillies roughly chopped
2cm piece of ginger peeled and roughly chopped
4 cloves of garlic roughly chopped
Handful of coriander root and leaves roughly chopped
Zest of half a lime
2 stalks of lemon grass, bashed and chopped
2 shallots roughly chopped
2 lime leaves, stem removed
1tbsp fish sauce
1tbsp soy sauce

 

For The Curry

20g Coconut oil
200g green beans topped and tailed, cut in half
150g snow peas topped and tailed, cut in half
500g chicken breast cubed
2 cups (500ml)  coconut milk
½ cup  (250ml) chicken stock
Brown sugar (or palm sugar if you have it)
Juice of half a lime
Soy sauce
Fish sauce

 

Method

1.      Toast Cumin and Coriander seeds until fragrant. Crush slightly in a mortar and pestle or just pop them in a zip lock bag and bash them with a rolling pin (if you go for the latter, for the love of god wait for them to cool otherwise they’ll just burn straight through the plastic!)

Chopped chilies.

Chopped chilies.

2.      In a food processor, blitz the toasted cumin and coriander along with chili, ginger, garlic, fresh coriander, lime zest, lemon grass, lime leaves and shallots. Towards the end add 1 tpbs of fish sauce and 1 tbsp of soy sauce to loosen.

3.      Heat coconut oil in a pot and fry off curry past for 1 or 2 minutes.

4.      Add coconut milk and chicken stock - bring to a simmer

5.      Add chicken, cook for 5 minutes

6.      Add beans and cook for a further 5 minutes

7.      Add snow peas cook for 2-3 minutes

8.      Add sugar, more fish sauce and soy sauce as well as lime juice to taste (I ended up adding approximately 1 tbsp of each)

The finished product

The finished product

9.      Cook for a further 3-5 minutes

10.   Serve over rice with more coriander and some Thai basil!

Hooray! Time to eat!  

Hooray! Time to eat!

 

NOTES

- Please use full fat canned coconut milk if you can – I am using Vitasoy coconut milk because it is “healthier” and I’ve already put a down payment on a wedding dress I HAVE TO fit in to by April. Again… I’m sorry Yai Ja!

- Feel free to add any and as many vegetables as you like, but the more you add, the less authentic the curry would be (but at this point I think that’s pretty much gone out the window anyway so go nuts!!)

Sharidan BowmanComment