Thai Green Curry

Description

Thai Green Curry is a vibrant, aromatic dish featuring a harmonious blend of green chilies, lemongrass, and coconut milk. Tender morsels of chicken or vegetables are bathed in this rich, fragrant curry, creating a symphony of flavours. Served with jasmine rice, it offers a balance of heat and creaminess, delivering an unforgettable Thai culinary experience.

Green Curry Paste

2 green chilli's (adjust to taste)

2 shallots (chopped)

1 tbsp garlic (crushed)

1 lemongrass stalk, sliced

1 tbsp ginger (crushed/chopped)

1 teaspoon ground coriander

1 teaspoon cumin

1/2 teaspoon shrimp paste (optional)

Zest of 1 lime

Ingredients

2 tablespoons oil

500g boneless chicken (sliced)

1 can (14 oz) coconut milk

1 cup chicken broth

1 cup mixed vegetables (bell peppers, bamboo shoots, Thai eggplant etc)

2 tablespoons fish sauce

1 tablespoon brown sugar

Fresh basil leaves (or mint) and lime wedges for garnish

Instructions

In a blender or food processor, combine all the green curry paste ingredients. Blend until a smooth paste forms. Use a pestle and mortar if you prefer.
Heat oil in a large pan over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant. Add the chicken and cook until browned on all sides.
Pour in the coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring the mixture to a gentle simmer and cook for 10 minutes.
Add the mixed vegetables to the curry and cook until they are tender but still vibrant.
Taste and adjust the seasoning, adding more fish sauce or sugar if needed.
Garnish with fresh basil leaves and serve hot over jasmine rice. Serve with lime wedges on the side for an extra burst of flavour. Enjoy your homemade Thai Green Curry!