The Thai Green Curry

I’m back but this time with one of my favourite dishes – the Thai Green Curry! My favourite part of this dish is making the chilli paste. The flavours and aroma that takes over the kitchen is beautiful! You can also just buy the chilli paste instead of making your own.

The highlight of this dish was the Kaffir Lime leaves, they have a beautiful citrusy flavour. It’s not too overwhelming but has a strong presence in the dish – it’s much zestier than a bay leaf.

You can easily find the herbs and spices from your local south-east Asian store. I’ve also stated where I bought my ingredients from. Waitrose is also a good spot to buy some of these herbs.

WHAT YOU NEED

For the green curry paste

• 12-14 Thai green chilies

• 5 coriander stems/roots

• 4 shallots

• 1 head garlic

• 1 tsp cumin seeds (toasted)

• 1 tsp coriander seeds

• 1 stalk lemongrass

• 1 thumb ginger

• Peel from 1 lime

• 1 tbsp. white pepper

• 1 tsp salt

For the curry

• 1 can coconut milk

• 4 chopped chicken thighs (skin removed)

• 2 tbsp palm sugar or brown sugar

• 4 kaffir lime leaves

• 1 tbsp fish sauce

• 100 ml water / unsalted chicken stock (to reduce thickness)

• 1 red bell pepper

• ½ onion chopped

• Mange tout (handful)

• Sticky rice (I used Waitrose's: Thai Taste Thai sticky Rice Kao Niao Thai)

STEPS

1. Blend all the paste ingredients in a blender, food processor or pestle & mortar.

2. In a heated frying pan, add the paste and fry for 2 minutes. Then add the chicken and cook for another 3 minutes.

3. Now add the coconut milk, kaffir lime leaves, palm sugar, salt and water/chicken stock. Simmer for 12-15 minutes. Now start cooking the sticky rice, following the instructions on the pack!

4. Now add the bell peppers and cook for 3 minutes. Then add the mange tout and onions.

5. Simmer for 2 minutes and it’s done!

Step 1: Blend the paste to a coarse consistency

I used this brand from Waitrose - it's also gluten free!