Thai Green Curry. Makes: 6
4 large fresh green chillies
1 tsp whole black peppercorns
9 shallots finely chopped
1 tbsp finely chopped garlic
2 tbsp chopped fresh coriander leaves and the stem
1 stem lemongrass, white part only
1½ tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 slice galangal
3 tsp dried shrimp paste
1½ tsp ground turmeric
1½ tbsp KTC pure coconut oil
1.5kg (3lb 5oz) whole chicken
250ml (8½ fl oz) KTC coconut cream
3 tablespoons Thai green curry paste
750ml (25½ fl oz) KTC coconut milk
3 kaffir lime leaves
1 tsp salt
2½ tbsp fish sauce
2 tbsp finely chopped fresh green chillies
2 tbsp chopped fresh coriander
2 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 60ml (2 floz).
- 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.