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Greg Davies' Thai green chicken curry
Greg Davies' Thai green chicken curry
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Total Time:
1 hour
Discover the magic of Thai green curry with a homemade paste. Make a big batch and freeze for easy future meals.
Ingredients:
  • 2 long fresh red chillies
  • 600 g free-range chicken thighs skin off, bone out
  • vegetable oil
  • 2 x 400 g tins of light coconut milk
  • 4 fresh lime leaves
  • 2 teaspoons palm sugar
  • 2-3 tablespoons fish sauce
  • 10 baby Thai aubergines
  • 1 bunch of fresh Thai sweet basil (30g)
  • 2 teaspoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2-4 large green Thai chillies (prik chee fah)
  • 12 small green Thai chillies (prik kee noo)
  • 4 sticks of lemongrass
  • 6 cm piece of galangal (or ginger)
  • 8 cloves of Thai garlic
  • 10 Thai shallots
  • ½ a bunch of fresh coriander (15g)
  • 2 kaffir limes
  • 2 teaspoons shrimp paste
  • 1 teaspoon ground white pepper
Instructions:
  • Toast cumin and coriander seeds until golden and fragrant in a dry pan. Crush to a powder in a mortar and pestle, then transfer to a bowl. Trim and chop chillies and lemongrass, peel and chop galangal, garlic, and shallots. Combine with coriander, salt, kaffir lime zest, and shrimp paste in a mortar and pestle, then mix in ground cumin and coriander and white pepper (or use a food processor). Soak sliced red chillies in ice water. Cut chicken into strips. Heat oil in a pan, add curry paste and coconut milk, fry briefly, then add chicken and cook. Pour in remaining coconut milk, add kaffir lime leaves, and simmer. Sweeten with palm sugar and season with fish sauce. Add aubergines and cook until tender. Finish with Thai basil, drained red chillies, and coriander. Serve with jasmine rice.

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