Green Curry Chicken
Recipe type: Curries
Green curry gets its name from the profusion offresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry.
- For the curry paste
- 1 tbsp lemon grass - finely chopped
- 1 tbsp black peppercorns
- 1 tbsp coriander root - finely chopped
- 2 tbsp shallots - coarsely chopped
- 2 tbsp garlic - coarsely chopped
- 10 small green chilies
- 1 tsp ground cumin seeds
- 1 tsp coriander seeds
- 1 tsp galangal - coarsely chopped
- 1 tsp kaffir lime peel - chopped
- In a mortar pound all the ingredients together until a soft paste forms.
- For the vegetable stock
- 5 cups water
- 1 medium onion - quartered
- 2 carrots - chopped
- 2 celery stalks - chopped
- 3-4 coriander stems and roots
- 1 tsp whole black peppercorns
- In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.
- For the green curry
- 3 tbsp green curry paste
- 2 cans of coconut milk or ½ a fresh coconut - shredded
- ½ cup aubergine - diced
- ½ cup green aubergine - diced
- 1 cup button mushrooms
- ½ bowl bak choy (Chinese cabbage)
- 400 gms boneless chicken
- ½ cup vegetable stock
- 5-6 tsp cornflour
- 1 tbs sugar
- 2 lemon grass sticks cut in 1 inch length
- 4-5 kaffir lime leaves - coarsely chopped
- 3-4 small red or green chilies - sliced
- 15 Thai basil leaves
- Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well.
- Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly.
- Now add the sugar and vegetable stock, stir and add the cornflour to thicken.
- Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.
- Once the chicken is done, stir in the chillies and Thai basil leaves, bring to a boil and serve.