Chicken Green Curry with Baby Corn

1.

Trim the stems from the chillies. Peel the galangal, garlic and shallots. In a heated frying pan, gently roast the cumin seeds for five minutes.

2.

Blend all the curry paste ingredients until you achieve a smooth paste. If it is a little dry, add a splash of water or coconut milk.

3.

Cut the chicken into bite-sized pieces. Pluck the basil leaves from the stems. Rinse the baby corn. Heat the vegetable oil in a wok until very hot and then add in the chicken pieces. Stir fry until golden then remove from wok using a skimmer (keep the wok and oil hot).

4.

Put four tablespoons of the curry paste into the wok and cook on a hot flame for five minutes, stirring all the time until the paste smells very strong. Add the chicken pieces back in, cover them with the curry paste and cook at high temperature for another five minutes.

5.

Add in the fish sauce, lime juice, Kaffir leaves and coconut milk. Bring to the boil, add in the corn, then lower the heat and simmer for 10 minutes.

6.

Just before serving, stir the basil leaves through the curry.

7.

Tip:The same recipe is just as delicious with fish, beef, pork or lamb. Also, this curry paste can be stored for two or three weeks in the fridge, or several months in the freezer.