Thai Green Curry

Recipe By: Jay Miller
Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes

INGREDIENTS

For the Green Curry Paste:
2-3 green chilies
2 lemongrass stalks (white part only, chopped)
1 small shallot, chopped
4 cloves garlic, chopped
Thumb of ginger, peeled and chopped
¼ cup  fresh coriander stems, roughly chopped
1 tsp shrimp paste
zest and juice of 1 lime
2-3 lime leaves
1 tsp fish sauce
2 Tbsp water coconut milk
 
For the Curry:

1 Tbsp olive oil
400ml coconut milk
1-2 cups chicken breast or thigh fillets, thinly sliced
1 cup mixed vegetables (bell peppers, eggplant, zucchini, broccoli)
1 Tbsp fish sauce
1 Tbsp brown sugar
2-3 lime leaves, torn
1 handful fresh basil leaves
 
To serve:

cooked jasmine rice
1 handful fresh coriander to garnish
1 lime, cut into wedges
 
METHOD

To Make the Green Curry Paste add the ingredients into a food processor or blender and blend everything into a smooth paste.

The paste is ready to use immediately, or store it in an airtight container in the fridge for up to one week.

For the curry heat the oil in a large pan or wok over medium heat. Add 2-3 tablespoons of the homemade green curry paste and fry for about 1-2 minutes until it becomes aromatic.

Stir in the coconut milk and bring to a simmer.

Add the chicken and cook for 5-7 minutes until fully cooked through.

Add the mixed vegetables and simmer for another 5-7 minutes, until the vegetables are tender but still colorful.

Stir in the fish sauce brown sugar, and torn  lime leaves.

Adjust seasoning to taste. Serve with steamed jasmine rice and garnish with fresh coriander and lime wedges.