Thai Green Curry

A special treat for when you’re entertaining or fancy something a bit more exotic! Use a food processor to make the paste easily, else chop finely and pestle and mortar it. But if you don’t have the ingredients and feel short of time just buy the paste  I prefer BARTS ingredients thai green curry paste

Ingredients (serves 4)

  • 3 large or 4 medium chicken breasts – chopped into big cubes
  • 1 pak choi
  • 1/4 of a broccoli head
  • 1 tin of sliced water chestnuts
  • 1 pepper (any colour)
  • 4-5 mushrooms
  • a handful of mangetout
  • 2 cloves garlic
  • 3 limes
  • One handful each of basil and coriander leaves
  • Ground coriander
  • Olive oil
  • 2-3 green chillies
  • 1 lemon grass stalk
  • Tin coconut milk

Method – Green Curry paste

  1. Zest the limes and squeeze add juice and zest to food processor bowl
  2. Peel and roughly chop garlic cloves and add into food processor bowl.
  3. Pull leaves off stalks, chop stalks roughly and add to food processor.
  4. Add ground coriander, lemon grass stalk (finely chopped or squeeze from tube)
  5. De-seed and chop chillies (carefully washing your hands after handling) add to food processor.
  6. Whizz all ingredients in the bowl until a thick green paste is formed, add olive oil as required to make slick (add at least one tablespoon),

Method – Curry

  1. Once you have made curry paste place half of the paste in a dish and stir in the raw chicken cubes, stir well until each cube is well coated. Leave to marinade for as long as you have (1 hr is good).
  2. Chop of all the veg so it is about the same size.
  3. Take the marinaded chicken and gently fry on a low heat with olive oil, try not to char as this will impair the colour of your final curry. Ensure the chicken is cooked through.
  4. add the coconut milk and the remainder of the curry paste. Stir on a low heat. Once the coconut milk begins to bubble, turn down the heat and leave for 15-20 mins cooking very gently. If you are serving with rice now is the time to put it on!
  5. Add the vegetables and let it cook for 5-10 minutes depending on how crunchy you like your vegetables.
  6. The final curry will still be quite liquid – don’t worry about thickening it, that’s how it’s meant to be.
  7. Serve immediately with rice or a big leafy green salad.
  8. Enjoy!!