CHICKEN GREEN CURRY
2 tbsp oil 5 tbsp green curry paste 400ml coconut cream 200ml water 1 tbsp fish sauce 6 – 8 chicken drumsticks or thighs 1 stalk lemongrass, bruised makrut (kaffir) lime leaves 1 cup peas ½ cup carrots, sliced ½ tsp sugar salt to taste n coriander leaves or basil (regular or Thai), chopped for garnish
Add the oil to a wok or pot on medium heat. When the oil shimmers, add the green curry paste and fry until fragrant - the bright green colour will turn darker. Add half the coconut cream and all of the water to the wok/pan and bring to a boil, then add the chicken, lemongrass, torn lime leaves, carrots, fish sauce and sugar. Bring back to the boil, cover, then lower the heat and simmer for 5 minutes. Turn off the heat and leave the pot/wok covered for 30 minutes or more. When ready to serve, bring the pot of curry back until it’s just about to boil (but don’t boil it), stir in the remaining coconut cream and heat through. Add the peas, warm through again, and it’s ready to serve. Garnish with herbs and serve with rice. Serves 6.
eggplant, bell peppers, courgettes, snow peas, pumpkin, button mushrooms
firm white fish, beef, prawns