Thai green curry

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Thai green curry paste

  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • ½ tsp peppercorns
  • 2 tbsp fresh root ginger, grated
  • 3–4 tbsp sliced lemongrass
  • 1 tsp shrimp paste
  • 1 bunch coriander roots, chopped
  • 10 garlic cloves, chopped
  • 1 lime, zest and juice only
  • 1 tbsp salt
  • 4 shallots, sliced
  • 10 green Thai Chillies, chopped

For the Thai green curry

  • 2 tbsp vegetable oil
  • 200ml/7fl oz chicken stock
  • 400ml/14fl oz coconut milk
  • 4 tbsp palm sugar
  • 6 tbsp Thai fish sauce
  • 4 lime leaves
  • 2 skinless chicken breasts, finely sliced
  • 1 Thai finger aubergine or regular one, cut into small pieces
  • 1 x 225g tin bamboo shoots, drained
  • 1 bunch fresh Thai basil, plus extra for serving
  • 1 bunch fresh coriander, plus extra for serving

To serve

  • 1 green chilli, sliced
  • crisp fried shallots, to garnish
  • 1–2 limes, in wedges, to squeeze
  • steamed jasmine rice
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