Thai chicken curry
How to make Thai chicken curry recipe
Serves 4
Preparation time 5 minutes, Cooking time 15 minutes
Ingredients:
1 tablespoon sunflower oil
1 tablespoon Thai green curry paste (see below)
6 kaffir lime leaves, torn
2 tablespoons Thai fish sauce
1 tablespoon soft light brown sugar
200 ml (7 fl oz) chicken stock
400 ml (14 fl oz) can coconut milk
500 g (1 lb) boneless, skinless chicken thigh fillets, diced
125 g (4 oz) can bamboo shoots, drained
125 g (4 oz) can baby sweetcorn, drained
large handful of Thai basil leaves or fresh coriander leaves, plus extra to garnish
1 tablespoon lime juice
1 red chilli, deseeded and sliced, to garnish
Method:
Heat the oil in a wok or large frying pan, add the curry paste and lime leaves and stir-fry over a low heat for 1–2 minutes or until fragrant.
Stir in the fish sauce, sugar, stock and coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes.
Add the chicken and cook for 5 minutes. Add the bamboo shoots and baby sweetcorn and cook for a further 3 minutes or until the chicken is cooked through.
Stir through the basil or coriander leaves and lime juice, then serve garnished with the extra leaves and chilli.
For homemade Thai green curry paste, put 15 small green chillies, 4 halved garlic cloves, 2 finely chopped lemon grass stalks, 2 torn Kaffir lime leaves, 2 chopped shallots, 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped, 2 teaspoons black peppercorns, 1 teaspoon pared lime rind, ½ teaspoon salt and 1 tablespoon groundnut oil in a food processor or blender and blend to a thick paste.
Transfer to a screw-top jar. This makes about 150 ml (¼ pint) of paste, which can be stored in the refrigerator for up to 3 weeks.
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