This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).
Prep time: 15 minute
Cooking time: 50 minutes
- 1 Copper Tri-Ply 20cm Saucepan
- Medium sized bowl
- 1 slotted spoon
- 1 chopping board
- Food processor
- 1 Chef’s knife
- 4 chicken fillets
- 2 cm fresh ginger
- 2 white onions
- 2 – 4 green chillies (according to taste)
- 4 – 6 cloves garlic
- 1 large bunch fresh coriander
- 1 heaped tablespoon plain flour
- 1 heaped teaspoon red chilli powder
- 1 level teaspoon salt
- Rind and juice of 1 lime
- 25g of creamed coconut
- Olive oil
- 250ml water
- 1 tablespoon blanched, sliced almonds
- Yellow and red pepper
- 1 tablespoon sultanas
- Zest of 1 lemon
- 1 tablespoon chopped fresh coriander
- Chop the chicken fillets into 2cm cubes.
- Toss the chicken cubes in flour mixed with chilli powder and set aside.
- Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
- Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
- Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
- Add spice paste mixture and cook on a low heat for 40 minutes.
- Add creamed coconut and the juice and zest of one lime.
- Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
- Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
- Serve with plain basmati or coconut rice.