NIGEL SLATER’S THAI GREEN CURRY
Proper showstopper this. Well worth the effort. Makes enough for 4, using Thai Basil and Lemongrass. Quite a few ingredients but vvv simple to cook.
For the curry paste:
>> 6 green chillies, de-seeded and chopped
>> 3 cloves of garlic, peeled and crushed
>> 4 lemongrass stalks, chopped
>> 5cm of ginger, peeled and finely chopped
>> 2 shallots, peeled and finely chopped
>> 4 tbsp of chopped fresh coriander
>> 1 tsp of ground cumin
>> 1 tsp of lime zest (save the lime to garnish)
>> 1 tbsp of fish sauce
>> ½ tsp of ground black peppercorns
>> 6 green chillies, de-seeded and chopped
>> 3 cloves of garlic, peeled and crushed
>> 4 lemongrass stalks, chopped
>> 5cm of ginger, peeled and finely chopped
>> 2 shallots, peeled and finely chopped
>> 4 tbsp of chopped fresh coriander
>> 1 tsp of ground cumin
>> 1 tsp of lime zest (save the lime to garnish)
>> 1 tbsp of fish sauce
>> ½ tsp of ground black peppercorns
For the curry itself:
>> 750g of chicken breasts, sliced thinly
>> 3 tbsp of olive oil
>> 200g of chestnut mushrooms, quartered
>> 200g of green beans or mange tout
>> 400ml of coconut milk
>> 400ml of chicken stock
>> 8 lime leaves
>> 1 tbsp of fish sauce
>> a big handful of Thai Basil, finely sliced
>> a big handful of coriander, roughly chopped
>> 750g of chicken breasts, sliced thinly
>> 3 tbsp of olive oil
>> 200g of chestnut mushrooms, quartered
>> 200g of green beans or mange tout
>> 400ml of coconut milk
>> 400ml of chicken stock
>> 8 lime leaves
>> 1 tbsp of fish sauce
>> a big handful of Thai Basil, finely sliced
>> a big handful of coriander, roughly chopped
- For the curry paste, slice the lemongrass reaaaal fine. Whack them in a food processor with all the remaining curry paste ingredients and whizzzz into a thick paste, pushing the mixture down from time to time with a spatula. Transfer to
- a bowl or tupperware, cover tightly (otherwise its fragrance will linger in your fridge) and refrigerate for time being.
- Warm the olive oil in a casserole dish or big pot and, when sizzling, add the chicken strips and let them very slightly brown on all sides. You’ll probs need to do this in batches to avoid overcrowding the pan. Nice and spacious.
- Once they’re ready, remove the chicken from the pan and pop it on a plate for now. Add the mushrooms to the pan and fry until softened and goldened, adding more oil if needed.
- Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns, green beans and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
- Return the chicken to the pan with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is nice and hot through. Stir in the last of the herbs, squeeze over some lime and serrrrve.
- We like this curry served over some fluffffy jasmine rice to soak up all that lovely sauce. If you’re feeling a tad extra, Thai Papaya Salad (a.k.a. Som Tum) is a refreshing, zingy side to have alongside this cuzza
