Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom 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
Method
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For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)
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To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.
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Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).
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Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges.
