Green curry of chicken


Gourmet Traveller (Australia) - - Food -

“We make this a lot at home when there’s any feast­ing or cel­e­brat­ing to be done,” says An­der­son. “It’s still one of the most pop­u­lar cur­ries at the restau­rant, for good rea­son – it’s as com­fort­ing and sooth­ing as any chicken soup, but with a kick and warmth that re­ally in­vig­o­rates. Al­ways make a big pot, it can be por­tioned and frozen. For most of these recipes, as in most Thai cook­ing, you will need a mor­tar and pes­tle; it’s prob­a­bly my most used piece of equip­ment at home. It’s worth in­vest­ing in a stone one that can fit at least a litre.”

40 gm lard or sun­flower oil 425 ml canned co­conut cream,


250 ml (1 cup) co­conut milk 1 whole chicken (1-1.5kg),

cut into 12 pieces

250 ml (1 cup) chicken stock 75 ml fish sauce (or to taste) 2 tbsp soft palm sugar 10 apple egg­plant (see note), quar­tered and placed in acidu­lated wa­ter (see cook’s notes p168) 3 long green silken Thai egg­plant (see note), cut into 4cm chunks and placed in acidu­lated wa­ter 1½ cups pea egg­plant (see note), trimmed and placed in acidu­lated wa­ter 15 makrut lime leaves, de­veined and torn 4 long red chill­ies, whole or thinly sliced (op­tional) 2½ cups (loosely packed) Thai basil, with flow­er­ing tops Steamed jas­mine rice or fer­mented rice noo­dles (see note), to serve

GREEN CURRY PASTE 10 white pep­per­corns, dry-roasted (see cook’s notes, p168) 2 tsp co­rian­der seeds, dry-roasted 1 tsp cumin seeds, dry-roasted 6 gm (1cm piece) galan­gal, thinly sliced

Peeled zest of 1 makrut lime, coarsely chopped 1 lemon­grass stalk, white part only, thinly sliced 4 red shal­lots, coarsely chopped 10 long green chill­ies, coarsely chopped 15 green bird­s­eye chill­ies, coarsely chopped 1 head of gar­lic, cloves coarsely chopped 5 co­rian­der roots, coarsely chopped

1 tsp shrimp paste

½ cup bird­s­eye chilli leaves

(op­tional; see note)

1 For curry paste, finely grind spices with a mor­tar and pes­tle. Add re­main­ing in­gre­di­ents in or­der of tough­ness with ½ tsp salt, pound­ing them to a paste (al­ter­na­tively, blend in a food pro­ces­sor un­til smooth, but the mor­tar and pes­tle will give you bet­ter colour and fra­grance).

2 Heat lard in a large wok or saucepan over medium heat. Add curry paste and the head of co­conut cream skimmed from top of can, and stir un­til fra­grant and oil sep­a­rates (12-15 min­utes). Add co­conut milk and sim­mer over low heat un­til thick­ened (30 min­utes). In­crease heat to high, add chicken and stock, cover with a lid and sim­mer, stir­ring oc­ca­sion­ally, un­til chicken is cooked and flavour deep­ens (30 min­utes). Add fish sauce, sea­son­ing to taste, and stir in palm sugar and re­main­ing co­conut cream.

3 In­crease heat to medium, then drain egg­plant, add to wok, and sim­mer un­til ten­der (5 min­utes). Re­move from heat, stir in lime leaf, chilli and basil, and serve with rice.

Note Apple, green and pea egg­plant are avail­able from select Asian and Thai gro­cers. Sub­sti­tute pur­ple Ja­panese egg­plant. Fer­mented rice noo­dles, or kanom jeen, are avail­able from select Asian gro­cers. Sub­sti­tute rice or somen noo­dles. If you have a chilli plant, add some leaves to the curry paste.

Wine sug­ges­tion Rich, tex­tu­ral or­ange wine.

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