Thai green chicken curry2018-03-17
- 600 g unconfined chicken thighs , skin off, bone out
- 2 long fresh red chillies
- vegetable oil
- 2 x 400 g tins of light coconut milk
- 4 fresh kaffir lime leaves
- 2 teaspoons palm sugar
- 2-3 tablespoons fish sauce
- 10 baby Thai aubergines
- 1 bunch of fresh Thai sweet basil , (30g) PASTE
- 2 teaspoons cumin seeds
- 2 tablespoons coriander seeds
- 2-4 large green Thai chillies , (prik chee fah)
- 12 tiny green Thai chillies , (prik kee noo)
- 6 cm piece of galangal , (or ginger)
- 8 cloves of Thai garlic
- 10 Thai shallots
- 4 sticks of lemongrass
- 2 kaffir limes
- 2 sprigs of fresh coriander
- 2 teaspoons shrimp paste
- 1 teaspoon ground white pepper
1. For the paste, toast the cumin and coriander seeds in a dry frypan over a medium heat till golden and smelling fantastic, then pound to a powder in a pestle and mortar, and tip into alittle bowl.
2. "Trim and roughly chop all the chillies (deseed if you like), peel and chop the galangal, garlic and shallot, and roughly chop the lemongrass (use the thicker, lower 0.5 only),"
3. "Finely grate among the kaffir lime zest, then add most of the coriander (stalks and all), and pound to a paste (or whiz everything on in an passing food processor)."
4. Muddle within the shrimp paste, ground cumin and coriander, and white pepper.
5. Slice the chicken into 2cm strips. Deserted the red chilly peppers, finely slice at an angle and place in cold water, prepared for serving.
6. Drizzle a pair of tablespoons of oil into a large heavy-bottomed pan over a medium-high heat, add three heaped tablespoons of the curry paste (save the remainder for one more day) and fry for thirty seconds, or till smelling fantastic, adding a splash of the coconut milk to prevent lumps.
7. Turn the heat up to medium-high, add the chicken and stir well to coat the chicken in the marinade. when five minutes, pour within the remaining coconut milk and produce to the boil, stirring frequently.
8. Tear in the kaffir lime leaves and simmer for ten minutes, then add the palm sugar – have a style, the curry should be slightly sweet, however not irresistibly thus. Add the fish sauce Associate in Nursingd style once more – it should taste well rounded; salty with an underlying sweetness.
9. Quarter the aubergines, add to the pan and cook for two to three minutes (regular aubergines can take quite bit longer, thus cook till tender), then put off the heat.
10. Pick and stir through most of the Thai basil, then drain and sprinkle over the finely sliced chilly. Delicious served with shrub rice and therefore the remaining coriander and Thai basil scattered on top.
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