Thai Green Curry. Makes: 18 portions
12 large fresh green chillies
3 tsp whole black peppercorns
27 shallots, finely chopped
3 tbsp finely chopped garlic
6 tbsp fresh coriander, chopped leaves and stalks
3 stems lemongrass, white part only
6 tsp salt
6 tsp ground coriander
3 tsp KTC Ground Cumin
3 slices of galangal
9 tsp dried shrimp paste
4½ tsp KTC Ground Turmeric
4½ tbsp KTC Pure Coconut Oil
4.5kg whole chickens
750ml KTC Coconut Cream
3 tbsp Thai green curry paste
750ml KTC Coconut Milk
9 kaffir lime leaves
3 tsp salt
7½ tbsp fish sauce
6 tbsp finely chopped fresh green chillies
6 tbsp chopped fresh coriander
6 tbsp torn basil leaves
- Take the stems off the chillies and keep the seeds (you want your curry to have some kick).
- Roughly chop the chillies and put into a food processor with the other ingredients.
- Process to a smooth paste and well combined. You may need a little extra coconut oil.
- You can store in the fridge for up to 6 weeks in an airtight container.
- Joint chicken into 8 pieces
- Heat the coconut cream in a large heavy based pan, stirring until it comes to the boil. Reduce the heat and continue to cook until the cream thickens and the oil bubbles around it. You should be left with 60 ml.
- Add the curry paste you made earlier and cook for about 5 minutes stirring all the time. The curry paste will smell cooked and the oil will separate when it’s ready.
- Add the chicken and cook over a medium/low heat for 10 minutes, stirring frequently or until the chicken changes colour.
- Add the coconut milk, kaffir lime leaves, salt and fish sauce and stir while the coconut milk comes to the boil.
- Reduce the heat to low and simmer for 40-45 minutes, or until the chicken is well cooked and tender and the sauce is rich and oily.
- Stir in the chilli and herbs and simmer for a further 5 minutes then serve with Thai Jasmine rice.