Tuesday, 14 December 2010

Thai Green Chicken Curry with Fragrant Rice

Although there are a lot of ingredients in the curry paste it's so easy to make if you just put all the paste ingredients in a food processor and whizz.  Even if you blend it in a pestle and mortar it's well worth the effort for the delicious result.













For the curry

5 cloves garlic chopped
6 green chillies, seeds removed and chopped
2 stalks lemongrass 
3 tbsp coriander roots, chopped
2 cm galangal
1 large shallot
1 tsp kaffir lime peel
Juice of 1 lime
1 tsp salt
2 tsp ground cumin
1 tsp coriander 
1 tsp black peppercorns

For the chicken thighs

3 tbsp groundnut oil
10 small chicken thighs
500 ml coconut milk
3 tbsp Thai green curry paste
1 tbsp coriander chopped + extra to garnish

For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

Heat the groundnut oil in a wok over a high heat. Add the chicken thighs and fry for 10-12 minutes, turning frequently, until they're golden all over - the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.
Turn the heat down a tad and pour in the coconut milk, followed by 4 tablespoons of the green curry paste.

Bring to a simmer.  Return the chicken to the pan, reheat and scatter with coriander leaves before serving.

For the rice

200g basmati rice
2 stalks lemongrass, bruised
1 tbsp coriander stalks
Zest of 1 lime
Salt to taste

Measure the rice in a jug and use the same measurement of water to cook it.

Wash the rice thoroughly tip into a pan and cover with cold water.  Add the coriander stalks, lemongrass and lime zest.  Bring to the boil, reduce the heat and cook with the lid on for 4 minutes switch off the heat and leave in the pan, still with the lid on for 5 minutes.

Remove the lid and fluff up the rice.  Serve with the chicken curry.

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