25glemongrass stalk(trimmed using soft white part only)
5gfresh red turmeric
zest of a whole lime
4kaffir lime leaves
large bunch fresh coriander stalks
1/2tspcoriander seeds(roasted and ground)
1/4tspcumin seeds(roasted and ground)
1tbspthai fish sauce
3kaffir lime leaves(finely sliced)
2long red chillis(sliced diagonally)
handful thai basil leaves(torn)
Place all the paste ingredients in a food processor and blend to a really fine paste.
Heat the coconut cream in a pre-heated non-stick wok or frying pan over a medium heat, so that it dissolves. Coconut cream burns really easily so keep it moving around the pan and do not walk away from the hob! Once melted, add 4 tbsp of the green curry paste and cook gently for 30 seconds to incorporate all the paste with the coconut cream.
Add half the coconut milk and fish sauce to the wok and give everything a good stir round to combine.
Add the chicken and remainder of the coconut milk and cook gently over a medium heat for 2-3 minutes then add your vegetables and continue to heat until the chicken is cooked through.
Stir through the garnish ingredients and serve immediately with some steamed jasmine rice.
If you don't have a food processor you can use a pestle and mortar, just add an ingredient at a time and take care to ensure that each ingredient is finely mashed up before adding the next.The paste will easily make 6-8 servings of the curry. Any leftover paste can be put into an ice-cube tray and frozen for use later.
thai green chicken curry
Amount Per Serving
Calories 708Calories from Fat 405
% Daily Value*
Saturated Fat 36g225%
Vitamin A 620IU12%
Vitamin C 50.5mg61%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •