- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
- 750 g boneless chicken breasts
- 3 tbsp groundnut oil
- 200 g chestnut mushrooms, quartered
- 1 x 400 ml tin coconut milk
- 400 ml chicken stock
- 8 lime leaves
- 1 tbsp fish sauce
- 1 tbsp bottled green peppercorns, drained
- 1 bunches basil, to give about 20g leaves, shredded
- 15 g coriander, (leaves and stalks), roughly chopped
For the curry paste
- 4 stalks lemongrass, the tender heart leaves
- 6 medium hot green chillies, seeded and chopped
- 3 cloves garlic, peeled and crushed
- 5 cm galangal, or ginger, peeled and chopped
- 2 shallots, peeled and finely chopped
- 4 tbsp coriander, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp lime zest, chopped
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp ground black peppercorns
1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whizz to a thick paste, pushing the mixture down from time to time with a rubber spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
2. For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Lift them out with a draining spoon and throw in the quartered mushrooms. Fry till golden brown, adding more oil if needed.
3. Pour in the coconut milk and stock, then add the lime leaves, 4 heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for ten minutes, stirring from time to time.
4. Return the chicken to the pan with a further tablespoon of the paste and simmer for five to six minutes. Stir in the last of the herbs and serve.
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