Thai Green Curry


GREEN CURRY 7

Adapted from ZenCanCook

Ingredient – Serves 12

Green Curry Paste:

  • 2 tsp Shrimp Paste (we added 1 extra tsp)
  • 2 tbsp lemongrass (we used 7 stalks), white only, finely chopped
  • 2 tsp salt
  • 2 1/2 tbsp galangal, sliced into small pieces
  • 1 big onion, quartered
  • 4 cloves garlic, peeled and chopped
  • 1 1/2 -2 tsp sugar
  • 4 Kaffir Lime leaves, chopped (we added 2 extra)
  • 2 tsp Ground cumin
  • 2 tsp Ground coriander
  • 3 cups Coriander leaves (2 big bunches)
  • 1/2 cup Coriander stalks, chopped
  • 7 medium Green chillis, finely chopped
  • 3 small Green chillis, finely chopped (more chillis next time)
  • 1/2 cup water

Curry:

  • 3 Ib chicken (use thigh meat) – we used 12 chicken drumsticks
  • 4 kaffir lime leaves
  • Juice of 4 limes
  • 3 x 400ml coconut milk
  • 2 cups chicken stock/broth
  • 2 tbsp Thai fish sauce (we added an extra 1-2 tbsp to season the curry instead of salt) – Use Gluten Free
  • 2 green bell peppers, sliced
  • 2 onions, sliced
  • 1 large asian eggplant, sliced into matchsticks (maybe slightly more eggplant next time)
  • 2 tbsp ginger, sliced extremely finely (or else there will be a mouthful of spicy ginger)
  • Thai basil

How to Make:

  1. Blitz all the ingredients for the paste together until mixed (mine didn’t exactly form a paste).
  2. Heat oil in a wok. Add peppers, eggplant, onion and ginger. Fry for a couple minutes.
  3. Add in all the paste. Fry until fragrant.
  4. Add lime leaves, coconut milk and broth and allow to come up to simmer.
  5. Put in chicken and cover to cook for 15 minutes. Stir occasionally.
  6. Add in fish sauce, basil and lime juice to taste.
  7. Allow to cook for a little longer. Serve immediately with rice.

LOVE,

Zoe & Mia

 

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