Thai Green Curry with Chicken
Recipe by Bill Granger from Perfect
Be inspired by the 'Perfect Thai' episode of Perfect, where Bill Granger whips up a classic green curry.
Serves 4
Ingredients
- 1 tablespoon light-flavoured oil
- 3 tablespoons green curry paste (see below)
- 125ml chicken stock or water
- 250ml coconut milk
- 1 anchovy, finely chopped
- 4 kaffir lime leaves, torn or 3 strips of lime peel
- 500g chicken breasts, cut into chunks
- 100g green (or snake) beans, cut into batons
- handful fresh or canned baby corn
- 400 g Japanese or Thai aubergines, cut into chunks
- 1 tablespoon white sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
For the Thai Green Curry paste (makes about 1 cup):
- 1 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 1 stalk lemon grass, chopped
- 6 garlic cloves, chopped
- 4 shallots or 1 small red onion, chopped
- 2 tablespoons coriander roots or stems, chopped
- 3cm piece ginger, peeled and chopped
- 4 green chillies, de-seeded and chopped
- 2 tablespoons light flavoured oil
To serve:
- Handful basil leaves
- Steamed rice
Method
For the Thai Green Curry paste (makes about 1 cup):
- Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1--2 minutes or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste
For the curry:
- Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 minutes, or until fragrant.
- Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for 5 minutes.
- Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4—5 minutes. Scatter with basil leaves and chillies. Serve immediately with steamed rice.
