Thai Green Chicken Curry.
Ingredients.
2 tablespoons of groundnut(peanut) oil.
2.5 cm / 1 inch piece of fresh ginger root, peeled and finely chopped.
2 shallots, chopped.
4 tablespoons of Thai green curry paste.
625 g / 1 1/4 lb of skinless, boneless chicken thighs, cut into 5 cm / 2 inch pieces.
300 ml / 1/2 a pint of coconut milk.
4 teaspoons of fish sauce.
1 teaspoon of palm or soft brown sugar.
3 kaffir lime leaves, shredded.
1 green chilli, deseeded and sliced.
Basil leaves to garnish.
Method.
1. Heat the oil in a wok or heavy based frying pan, add the ginger and shallots and fry over a gentle heat, stirring, for about 3 minutes or until softened. Add the green curry paste and fry stirring for another 2 minutes.
2. Add the chicken, stir to coat evenly with the spice mixture and fry for 3 minutes to seal the chicken.
3. Stir the coconut milk into the curry and bring to the boil, then reduce the heat and cook gently, stirring occasionally, for 10 minutes or until the chicken is cooked through and the sauce has thickened.
4. Stir in the fish sauce, sugar, lime leaves and green chilli and cook for a further 5 minutes.
5. Taste and adjust the seasoning if necessary, and serve garnished with basil leaves.
Serves 4.
