Thai Green Chicken Curry

The base of this uses a green curry paste, I use the Mai Ploy which is the one most thai places use. However, if you want to make your own you with need:

Fish Paste, Shallots, Garlic, Green Chilli, Galangal, Coriander Roots, fish sauce, palm sugar, Lemongrass, Kaffir Lime Leaves, Lime Juice.

You will need to vary the amounts of each of these to suit your taste, but put them all in a blender until smooth. Use the Fish Sauce to add a little liquid to help the process. Don’t add too much as this is meant to be a thick paste.



Ingredients

•

• 2 Tbsp Oil (Groundnut or Rapeseed)
  
• 2-3 Tbsp Mai Ploy green curry paste
• 2 Tbsp Fish Sauce
• Juice of 1 Lime
• 2 Kaffir Lime Leaves (Optional)
• 5 Thai Basil Leaves (Optional)
• 1 x Tin of Coconut Milk
• 3 Tbsp Palm Sugar or Honey
• Bamboo Shoots (optional)
• Bean Sprouts (optional)
• Green Beans (optional)
• 300g Chicken or Fish or Tofu
• 300ml Chicken of Veg stock
• 2-3 Fresh Sliced chillies (optional)
• Coriander for garnish

Directions

1. Place the oil in heated pan
2. Add the Curry paste and cook off until it starts to brown and dry
3. Add half the coconut milk and bring to boil
4. Add the chicken and cook for ten minutes before adding the vegetables.
5. If using fish or tofu, add about five minutes after the veg so not to overcook
6. As the sauce begins to thicken add more coconut milk and stock as required to keep to sauce light.
7. Allow a couple of minutes to cool before serving and garnish with some Chilli and coriander