Thai Green Chicken Curry

For the Thai Green paste…

• 3 cloves of garlic, peeled
• 2 shallots, peeled and chopped
• a thumb-sized piece of ginger, peeled and chopped
• 6 green chillies, deseeded and chopped
• 1 lime, zest and juice
• ¼ a bunch of fresh coriander, chopped
• 2 sticks of lemongrass, remove outer leaves and chop
• 1 tsp black peppercorns
• 1 tsp ground cumin
• 2 tbsp fish sauce (or light soy sauce)

For the curry…

• 750g skinless chicken thighs
• 1 x 400g tin of coconut milk
• 250ml boiling water
• 1 chicken stock cube
• 150g baby corn
• 150g mangetout
• 1 red pepper
• salt & pepper, to season

To make the curry paste, add all your ingredients to a blender and pulse into a fine paste. This can be stored in the fridge for up to 3 weeks or in the freezer for up to 3 months. 

Slice your chicken into strips. Pop a pan on medium to high heat with 1 tbsp of oil and drop in your chicken in batches to sear and colour. It won’t be fully cooked at this stage but you are looking to get a golden colour on its surface.

Add your chilli paste and cook for a few minutes to release the flavour. It may need a little longer if you are using it straight from the fridge or freezer. Add you coconut milk, water and stock cube. Simmer and reduce for 10-15 minutes and allow those flavours to marry.

Add your chicken back into the pan and cook for another 10 minutes, this will give the chicken the time it needs to finish cooking.

Add your corn, mangetout and pepper all finely sliced and cook for a final 4-5 minutes until your baby corn is tender.

Serve with rice, a fresh squeeze of lime and some chopped coriander.

WOW.