There's no need to get a takeaway when you can make it yourself! Here's a recipe for Thai green chicken curry by Richard Phillips.
Ingredients
- 1 cooked chicken breast, shredded
- 300 ml10½ fl oz coconut milk
- 5 sugar snap peas
- 5 leaves of pak choi
For the paste:
- 4 green birds eye chillies
- 1 /2 lemongrass stalk
- 1 /2 tsp thinly sliced Kaffir lime leaf
- 1 /4 tsp galangal
- 1 /2 bunch coriander
- 1 /4 tsp ground cumin
- 1 /4 tsp ground coriander
- 1 /2 garlic cloves
- 2 Thai shallots
- 1 /2 tsp shrimp paste
To finish the sauce:
- 2 tbsp Thai fish sauce
- 1 /2 tsp palm sugar
- 3 Kaffir lime leaves
- 1 /2 red chillies, finely chopped
- 15 g½ oz picked Thai basil
To serve:
- 3 minute rice
Method: How to make Thai green chicken curry
Cook the 3 minute rice according to the packet instructions.
Place all the ingredients for the paste into a liquidiser and blend to a paste.
Open the coconut milk, scoop out the thick cream on the top and place it into a hot wok without any oil until it separates and reduces by half. Next add the blended curry paste and 3/4 of the coconut milk.
Then add the Thai fish sauce and palm sugar. Stir these in, then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through.
Just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Add them along with the red chilli and torn basil leaves.
Serve the curry in a dish next to the rice.
