I couldn’t believe that there were such a vast array of flavour combinations available in Indian cuisine, and that I’ve been missing out on it for most of my life! “Curry” quickly became one of my favourite foods, and I became more and more adventurous as my taste buds adjusted to the magnificent heat that sometimes came along with it.
You can use any kind of meat for this recipe: chicken works very well, but also try prawns, fish, or vegetables. It is excellent served on fragrant sticky Thai rice, and keeps well in the refrigerator for a few days. To entertain a large crowd, feel free to make the curry a day in advance, as the flavours tend to become even better the day after.
Thai Green Chicken Curry
- 2-3 fresh green chillies, deseeded and roughly chopped
- 2 T chopped fresh ginger
- 3-4 cloves garlic, chopped or crushed
- 1 T dried fine coriander
- 1/2 T dried fine cumin
- handful of fresh coriander leaves, roughly chopped
- 2-3 T water
- 2 T vegetable oil
- 1 can coconut milk
- 4 chicken breasts, skinless, sliced into thin strips
- 1 T sugar
- a few drops fish sauce
- 1 T lime juice
- salt to taste
- fresh coriander for garnish
- Thai rice to serve with
Step 1In a food processor (or using a mortar & pestle), add chillies, ginger, garlic, dried coriander, cumin, fresh coriander and process to a paste. Add a few tablespoons of water to created a more workable consistency.
Step 2In a large saucepan or wok, heat oil over high heat. Add paste all at once, frying quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add sliced chicken and cook in liquid for 5 minutes, covered.
Step 3Add sugar, fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.
Step 4Serve on Thai rice, and top with fresh coriander leaves.