Chicken Green Curry

Green curry is the powerhouse of Thailand. Its extraordinary turquoise prose has had it recognised as a distinct curry of Southeast Asia. A reason that this dish is so popular is because it delivers sweetness, saltiness as well as hidden hints of spice altogether in one. On the weekends I usually make this recipe using a pestle & mortar, whereby ingredients are chopped very finely and pounded from softest to hardest until a thick green paste is achieved. This activity is indeed therapeutic and there is some sort of unexplainable satisfaction gained from cultivating your own curry paste. However on weekdays this is a different story.

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I don’t deny that cooking Thai food using traditional techniques can promise authentic tastes, but taking shortcuts are just as appealing when scrapped for time. Put all ingredients in a food processor and blitz together until you get a thick green paste. Use coconut oil (liquid) to help facilitate with the process. In this case, there is no need to chop ingredients so finely as they will be pulsed in the processor anyway. Chicken is chosen here because it truly is the only meat that accommodates well with this curry. However, if you prefer fish go for tuna (tinned), adding them near the end because they are already cooked. For a vegetarian version, add more aubergines and some fried tofu (cubed). Green curry is meant to be sweeter than all other Thai curries, so it’s okay to be generous on the seasoning.

Some people prefer thick curries and some like it thin (and watery). In Thailand, green curry is best enjoyed in its watery form; but some restaurants, all over the world, have adapted this to produce a thicker feel in order to provide a universal appeal. Depending on preference, add more water to loosen the curry or simmer for longer to get a thick appeal. Coconut milk is used here, but if you haven’t any in the pantry, feel free to use full-fat milk or any other dairy-free milk such as almond.

Gluten-Free | Dairy-Free

Serves 4

Green Curry Paste
Green Chillies Large chopped & deseeded 12 pieces
Cumin Seeds & Coriander Seeds roasted on a dry pan until slightly dark and fragrant 2 tsp each
Turmeric Powder 1 tsp
Galangal (or Ginger) peeled & chopped 20g
Lemongrass ends sliced off, outer layer removed & chopped 2
Kaffir Lime Leaves stalks removed & torn 4
Garlic crushed, peeled & chopped 4 cloves
Shallots peeled & chopped 2
Shrimp Paste 2 tsp
Fine Sea Salt a generous pinch

Chicken Green Curry
Coconut Oil 2 tbs
Green Curry Sauce (From Above)
Aubergine cut into small cubes & rubbed with some salt 1
Chicken Thighs (boneless & skinless) sliced into small pieces 600g
Bamboo Shoots sliced 150g
Coconut Milk 400ml/1 Can
Water 400ml
Thai Basil Leaves (or any other fresh basil) 10 g
Large Red Spur Chilli 1 (optional)

Seasoning
Palm Sugar 55g
Fish Sauce 3 tbs
Fine Sea Salt to coat aubergines

 

1. Put all green curry paste ingredients in a food processor and blitz until smooth, using some oil to help.
2. Heat 2 tbs of oil in a deep pan on low and once hot cook chicken until they become nearly cooked, stirring often. Add green curry paste (should sizzle immediately). Allow curry to fragrant and release its herbal aromas, around 3 minutes.
3. Add aubergine cubes and bamboo shoots. Cook for a couple of minutes until softened. Combine well for a minute to ensure ingredients are properly coated in the green curry paste before pouring in the coconut milk (save 2 tbs for decoration), 400ml of water (or more for a watery consistency) and adding all of seasoning. Leave on to simmer for around 8 minutes.
4. After simmering, vegetables and meat should be soft. Take curry off the heat, add basil leaves and mix well.
5. Taste and adjust seasoning before transferring green curry onto a serving bowl. Gently drizzle some coconut milk all over and sprinkle with thinly sliced red chillies (if using).

 

 

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