thai green curry.

this recipe is too good not to post. it’s also too good to take a picture of. particularly, when you’ve just played an hour and a half of ultimate frisbee with no spares.

last night, we were exhausted and it was 9:30 by the time we ate dinner. starving, would be an understatement.

the trick, it seems, to making a curry with the same texture as the ones at our favourite thai places, is in the coconut milk. my husband made a comment about how “we don’t need all of the coconut milk, so try and get the thicker parts”. i think, he meant the thick, creamy part that had separated from the rest of the coconut milk, leaving a watery puddle at the bottom of the can. needless to say, the thickness of the coconut milk is proportionate to my level of enjoyment of said curry.

thai green curry
adapted from nigel slater

for the curry paste
3 lemongrass stalks, tougher outer leaves discarded
8 medium-hot green chillies, seeded and chopped
4 cloves garlic, peeled and crushed
5cm/2in piece of ginger, peeled and chopped
4 tbsp chopped fresh coriander
1 tsp lime zest
1 tbsp nam pla (Thai fish sauce)

slice the lemongrass finely. put it in a food processor with all the remaining curry paste ingredients and mix to a thick paste. transfer to a glass dish (plastic will absorb the flavours and then everything will taste of curry), cover tightly and refrigerate.

for the curry
1lb chicken breasts or thighs, bones removed, chopped
3 tbsp peanut oil or flavourless oil, like grapeseed
1 cup sliced mushrooms
1 cup coconut milk
1 cup chicken stock
1 tbsp nam pla (Thai fish sauce)
1 tbsp bottled green peppercorns, drained (optional)
leaves from a large bunch (about 20g/0.7oz) basil, shredded (to shred: roll leaves together like a cigar and chop finely)
handful of fresh coriander (leaves and stalks,) roughly chopped (optional, if you think coriander tastes like soap)

warm the oil in a pan and, when hot and sizzling, add the chicken pieces and cook; you’ll likely have to do this in batches.

remove the cooked chicken pieces from the pan and add the mushrooms. fry until golden-brown, adding more oil if needed.

pour in the coconut milk and stock, then add four heaped tablespoons of the curry paste, the fish sauce, peppercorns the chopped herbs. bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.

return the chicken to the casserole with another tablespoon of the curry paste and simmer for five to six minutes.

now, go eat.

image paul ellinson


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