Green curry chicken

Keep Bill Granger's deliciously spicy curry paste on hand to whip up a quick Thai curry in minutes
By Bill Granger
Green curry chicken
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the Thai green curry paste

  • 1 tsp white peppercorns
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • 1 stalk lemongrass, chopped
  • 6 cloves garlic, chopped
  • 4 shallots or 1 small red onions, chopped
  • 2 tbsp chopped coriander roots, or stems
  • 3 cm piece ginger, peeled and chopped
  • 4 green chillies, seeds removed and chopped
  • 2 tbsp light-flavoured vegetable oil

For the chicken

  • 1 tbsp light-flavoured oil
  • 125 ml chicken stock or water
  • 250 ml coconut milk
  • 1 anchovy fillets, finely chopped
  • 4 kaffir lime leaves, torn, or 3 strips of lime peel
  • 500 g chicken breasts, cut into chunks
  • 100 g green (or snake) beans, cut into batons
  • handful fresh or canned baby sweetcorn
  • 400 g Japanese or Thai aubergines, or regular aubergine, cut into chunks
  • 1 tbsp white sugar
  • 2 tbsp fish sauce
  • 1 tbsp lime juice

To serve

  • handful basil
  • few slices red chilli, (optional)
  • lime wedges
  • steamed rice

Tips and Suggestions

The green curry paste can be packed into sterilised jars and stored in the fridge for up to 1 month. It can also be conveniently frozen in 3-tablespoon portions. This recipe will make about 250ml.

Method

1. For the Thai green curry paste: heat a small heavy-based saucepan or frying pan over a medium heat. Add the peppercorns, coriander and cumin and toast for 1-2 minutes or until fragrant, then transfer the mixture to a food processor.

2. Add the salt, turmeric, lemon grass, garlic, shallots, coriander root, ginger, chillies and oil to the toasted spices and pulse to a paste. Transfer the paste to a sterilised jar, cover and store in the fridge.

3. Heat a large heavy-based saucepan over a high heat. Add the oil and 3 tablespoons of the Thai green curry paste and cook for 2 minutes, or until fragrant.

4. Stir in the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for a further 5 minutes.

5. Stir in the beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4-5 minutes.

6. To serve, scatter with basil leaves and sliced chillies and accompany with steamed rice.

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