Dinner – Thai Green Chicken Curry


Method Green curry paste


1. Cut the chilli in half lengthwise. Remove the, stalk, seeds and membrane. Be very careful when handling chillies as they can cause serious burns and irritation. Avoid touching your eyes and always wash your hands straight after or wear rubber gloves.


2. Peel and slice the ginger. 3. Peel the garlic cloves.


4. Peel off the outer woody layer of the lemongrass, then bash it with a rolling pin. Cut it into 1 cm pieces.


5. Wash the lime. Remove the zest using the fine side of the grater. Cut the lime in half and squeeze out the juice, using a juicer.


6. Wash the spring onions, top and tail and cut into ½ inch pieces. 7. Remove the stalk from the kaffir lime leaves.


8. Place the chilli, ginger, garlic, lemongrass, lime zest and juice, coriander, spring onions, soy sauce, fish sauce, oil, brown sugar and kaffir lime leaves in a food processor. Blitz until it forms a smooth paste. Set aside.


Curry 9. Cut the pepper in half. Remove the seeds and membrane. Chop it into chunks.


10. Top and tail the courgette. Cut it into 1 cm slices. 11. Cut the chicken into bite-sized chunks.


12. Preheat the frying pan or saucepan over a high heat. Add the paste and cook it for 1–2 minutes, stirring to prevent sticking.


13. Add the chicken. Stir well to coat in the paste and cook for 3–4 minutes. 14. Add the coconut milk, chopped pepper and courgette. Stir well. 15. Bring to the boil, then simmer for 20–25 minutes, stirring occasionally, until thickened. Rice


16. Meanwhile, boil the kettle. While the kettle is boiling, put the rice in a sieve and rinse it under cold running water for about 1 minute to remove the starch. Pour the boiling water into a large saucepan and add a pinch of salt. Bring the water to the boil, then add the rice and cook for 10–15 minutes. (You should also check the packet for instructions.)


17. Drain the rice using a colander or sieve.


To serve Spoon the curry into a bowl. Garnish with fresh coriander. Serve with rice and flatbreads (see page


142 for recipe).


Tip If you’re unable to make the curry paste in class, use 2 tablespoons of commercial green curry paste. @HOME


73 Food For Thought


The reason this dish is called ‘green’ curry is because of the colour, which comes from the green chillies. In Thailand, this colour is called ‘sweet green’.


Jasmine rice is grown in Southeast Asia. It has a jasmine flower aroma and a slightly sticky texture when cooked.


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