Of course you can buy some good ready made curry paste but nothing beats making your own. It adds more flavour and freshness to the dish. Serve with steamed jasmine rice.
Green Curry Paste
3 lemon grass stalks, outer leaves removed and roughly chopped
3 cloves garlic, peeled and roughly chopped
40 g ginger, peeled and roughly chopped
2 banana shallots, roughly chopped
20 g coriander, leaves and stalks
4 hot green chilli, roughly chopped
1 tsp ground cumin
2 tsp ground coriander
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp rapeseed oil
Chicken and Broth
700 g chicken breast, cut into bite size chunks
2 tbsp rapeseed oil
200 g baby chestnut mushrooms, halved
400 ml tin coconut milk (don’t use low fat)
400 ml chicken stock
6 kaffir lime leaves (or zest of a lime)
1 tbsp fish sauce
20 g coriander, leaves and stalks roughly chopped
Put all the ingredients for the curry paste in a food processor and whizz to a thick paste. Can be stored in the fridge in an airtight container for up to 2 days.
Warm half the oil in a wide deep pan, add the mushrooms and fry until lightly golden. Add 2 tbsp of curry paste, cook for a minute then add the chicken pieces and allow to brown on all sides for a few minutes. You may need to do this in batches. Remove with a slotted spoon.
Pour in coconut milk, stock along with the rest of the curry paste, lime leaves and fish sauce. Bring to the boil, lower the heat and simmer for 10 minutes.
Return the chicken and mushrooms back to the broth and simmer for a few minutes until the chicken is cooked through but not dry.
Sprinkle with coriander leaves and stalks and serve with steamed jasmine rice.
Chicken Green Curry
Ingredients
Green Curry Paste
- 3 stalk lemon grass outer leaves removed and roughly chopped
- 3 cloves garlic roughly chopped
- 40 g ginger roughly chopped
- 2 banana shallots roughly chopped
- 20 g coriander leaves and stalks, roughly chopped
- 4 green chilli roughly chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp rapeseed oil
Chicken and Broth
- 700 g chicken breast cut into bite size chunks
- 2 tbsp rapeseed oil
- 200 g baby chestnut mushrooms halved
- 400 ml tin coconut milk (don't use low fat)
- 400 ml chicken stock
- 6 kaffir lime leaves (or zest of a lime)
- 1 tbsp fish sauce
- 20 g coriander leaves and stalks roughly chopped
Instructions
- Put all the ingredients for the curry paste in a food processor and whizz to a thick paste. Can be stored in the fridge in an airtight container for up to 2 days.
- Warm half the oil in a wide deep pan, add the mushrooms and fry until lightly golden. Add 2 tbsp of curry paste, cook for a minute then add the chicken pieces and allow to brown on all sides for a few minutes. You may need to do this in batches. Remove with a slotted spoon.
- Pour in coconut milk, stock along with the rest of the curry paste, lime leaves and fish sauce. Bring to the boil, lower the heat and simmer for 10 minutes.
- Return the chicken and mushrooms back to the broth and simmer for a few minutes until the chicken is cooked through but not dry.
- Sprinkle with coriander leaves and stalks and serve with steamed jasmine rice.
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