Green Chicken Curry
Thai restaurants are very popular at the moment and the most popular dish on the menu is the Green Chicken Curry. It is easy to make it at home because the Thai Green Curry paste is available from supermarkets everywhere. Alternatively, make your own curry paste with fresh ingredients.
Thai Green Curry Paste
Ingredients
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons shrimp paste (belacan)
- 8 long green chillies, seeded and roughly chopped
- 6 cloves garlic, peeled and roughly chopped
- 1 onion roughly chopped
- 2 stalks lemon grass
- 4cm (2″) piece of galangal*, peeled and chopped
- 1/2 bunch of coriander (roots, stalks and leaves), roughly chopped
- 3 kaffir lime leaves
- 1 pinch ground nutmeg
- 2 tablespoons peanut oil
*Note: If you can’t find galangal use ginger as an alternative.
Method
Put a fry pan on the heat and tip in the coriander, cumin and caraway seeds. Stir them continuously over a gentle heat for 2-3 minutes or until the aroma is released. Crush the seeds in a mortar and pestle with the pepper and nutmeg and put aside. Wrap the shrimp paste tightly in some foil and roast over an open flame to release the flavour and make it more potent (or put into a hot oven for few minutes). Place the chillies, garlic, onions, lemon grass, galangal, coriander and lime leaves into a strong blender with the crushed spices. Add the peanut oil in a thin stream and blend well. Add warm water to help the paste blend well if necessary. The paste will keep well in a jar in the refrigerator covered with oil for up to one month.
Thai Green Chicken Curry
Ingredients
1 can coconut milk
4 chicken thigh fillets, sliced into small pieces
3 tablespoons of fresh Thai Green Curry Paste (or use a commercial paste as per directions on the jar)
chicken stock or water, enough to just cover the chicken
1 cup of loosely packed Thai basil
2 tablespoons fish sauce
juice of 1 lime
1-2 tablespoons shaved palm sugar
3 tablespoons chopped coriander leaves
Method
Put 4 tablespoons of the coconut milk into a hot saucepan and add the curry paste. Heat until the moisture has evaporated and the paste begins to fry. Add the chicken and cook for 5 minutes, stirring constantly until all the chicken is coated with the curry paste. Add the rest of the coconut milk and some chicken stock or water to barely cover the chicken.
Note: If you have a large pot you will need more chicken stock or water.
Simmer for 5 minutes or until just cooked so that the chicken is nice and tender. Add a dash of fish sauce, palm sugar, Thai basil, lime juice and serve garnished with coriander leaves.
Serves four
Further information
The ingredients are available from supermarkets throughout Australia. Alternatively, try looking in an Asian Food Supply store or delicatessen.
