Thai Green Curry

Screen Shot 2017-07-29 at 22.19.06.pngServes 4, prep time 30 minutes, cooking time 20-25 minutes

2 tsp coriander seeds
2 tsp cumin seeds
4 fresh small red chillies, chopped
1 tsp shrimp paste
2 garlic cloves chopped
4 shallots chopped
1 lemongrass stalk, white part only
1cm piece of galangal
¼ cup chopped coriander
1 tbsp peanut butter

3 tbsp of curry paste
4 kaffir lime leaves
1 stick lemon grass
1 can of coconut milk
1 cup of chicken stock
1 ½ tbsp fish sauce
1kg chicken thighs, cut into cubes
150g sugar snap peas
2 tsp brown sugar
½ cup of chopped coriander

Lime wedges
1 sliced red chilli
1 chopped spring
Steamed Rice

I first made a Thai curry from scratch on a trip to Bangkok, it’s Ok to use shop bought paste but this recipe is super easy, you can store the paste in the fridge for future use. I like to spice it up so you can add as many or as little chillies as you require. I use the same recipe for a fish curry. Cube some white fish fillets and simmer in the coconut milk. Add the fish at the same time as the sugar snap peas; this will poach the fish without making it tough.

Place coriander and cumin seeds in a frying pan. Stir continuously over medium heat until the seeds are fragrant. Using a pestle and mortar finely grind the seeds. In a food processor blend the spices with the peanut butter, chillies, shrimp paste, garlic, onion, lemongrass, galangal and coriander. Keep three tablespoons of the paste for the recipe. Store the remainder in a sterilised jar and refrigerate for up to a month.

Heat oil in a wok; brown the chicken for 2-3 minutes, remove from the wok and set one side. Heat the curry paste, lime leaves and lemongrass over medium heat for about three minutes. Pour in the coconut milk, chicken stock and fish sauce; bring to a simmer. Place the chicken in the wok and simmer for about 10-15 minutes. Add the sugar snap peas and simmer for two minutes until tender. Add a pinch of sugar or fish sauce depending on taste. (Remove lemongrass and lime leaves before serving). Serve with steamed rice coriander, lime wedges, spring onion and sliced red chilli.

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