Thai Green Curry
INGREDIENTS (SERVES 4)
- 3 large or 4 medium chicken breasts – chopped into big cubes
- 1 pak choi
- 1/4 of a broccoli head
- 1 tin of sliced water chestnuts
- 1 pepper (any colour)
- 4-5 mushrooms
- a handful of mangetout
- 2 cloves garlic
- 3 limes
- One handful each of basil and coriander leaves
- Ground coriander
- Olive oil
- 2-3 green chillies
- 1 lemon grass stalk
- Tin coconut milk
METHOD – GREEN CURRY PASTE
- Zest the limes and squeeze add juice and zest to food processor bowl
- Peel and roughly chop garlic cloves and add into food processor bowl.
- Pull leaves off stalks, chop stalks roughly and add to food processor.
- Add ground coriander, lemon grass stalk (finely chopped or squeeze from tube)
- De-seed and chop chillies (carefully washing your hands after handling) add to food processor.
- Whizz all ingredients in the bowl until a thick green paste is formed, add olive oil as required to make slick (add at least one tablespoon),
METHOD – CURRY
- Once you have made curry paste place half of the paste in a dish and stir in the raw chicken cubes, stir well until each cube is well coated. Leave to marinade for as long as you have (1 hr is good).
- Chop of all the veg so it is about the same size.
- Take the marinaded chicken and gently fry on a low heat with olive oil, try not to char as this will impair the colour of your final curry. Ensure the chicken is cooked through.
- add the coconut milk and the remainder of the curry paste. Stir on a low heat. Once the coconut milk begins to bubble, turn down the heat and leave for 15-20 mins cooking very gently. If you are serving with rice now is the time to put it on!
- Add the vegetables and let it cook for 5-10 minutes depending on how crunchy you like your vegetables.
- The final curry will still be quite liquid – don’t worry about thickening it, that’s how it’s meant to be.
- Serve immediately with rice or a big leafy green salad.
Enjoy!!
