Green curry paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
1 tablespoon chopped fresh
lemongrass
1 small piece galangal (or ginger)
peeled and chopped
2 long green chillies chopped
10 small Thai chillies chopped
2 table spoons of chopped garlic
3 Thai shallots
3 coriander roots
1 teaspoon chopped kaffir lime
leaves finely chopped
2 teaspoon shrimp paste
Using a pestle and mortar grind
all ingredients to a paste.
(You can freeze in small quantities
to use at a later date)
Ingredients
2 table spoons of sunflower oil
2 garlic cloves finely chopped
2 tablespoons of green curry paste
2 chicken breasts cut into dice
600ml coconut milk
600ml chicken stock
2 large fresh red chillies
4 tablespoons of Thai fish sauce
8 Thai aubergines cut in half (or
1 small aubergine cut into same
sized pieces)
1 tablespoon of sugar
30 fresh sweet basil leaves |
Method
Step 1. Make up your own green curry paste shown to the left.
Step 2. Heat the oil in a large
saucepan/wok, add the garlic and
fry until golden brown
Step 3. Stir in the curry paste, mixing well. Add the chicken and stir fry remove from the pan.
Step 4. Add the coconut milk and bring to the boil, stirring constantly,
add the chicken stock and return to the boil, stirring constantly.
Step 5. Simmering the curry add the chillies, fish sauce, aubergines and sugar and simmer until the aubergines are just cooked. Return the chicken to the pan and simmer until chicken is cooked through.
Step 6. (Do not over cook or chicken
will be tough and dry.)
Step 7. Stir in the basil leaves
before serving.
Step 8. Serve with steamed Thai rice. |
