Name: Thai Green Chicken Curry
Cuisine: Thai
Ingredients: 5 g fresh kaffir lime zest; 15 g coriander roots, finely chopped; 15 g dried shrimp paste; 20 g palm sugar (or brown sugar); 20 ml fish sauce; 4 large garlic cloves, peeled, finely sliced; 25 g galangal ginger, peeled, finely sliced; 5 g cumin seeds, toasted; 5 g coriander seeds, toasted; 100 g green curry paste; 500 g chicken breast, skinless, sliced; 50 g pea aubergines; 50 g spur green chillies, halved lengthways, deseeded; 600 ml coconut milk; 50 g hot Thai birds’ eye green chillies; 25 g Thai basil leaves; 4 large shallots, peeled, finely sliced; 15 g sea salt; 50 g fresh lemongrass, outer leaves removed, finely sliced; 6 kaffir lime leaves; 20 g red and green chillies, thinly sliced; 60 ml vegetable oil

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Thai food had an instant impact on the dining scene in the UK when it arrived and became popular in the late 1970’s and early 1980’s. Up to this point British diners were still learning the joys of the curry when they were suddenly presented with a new style from Thailand.

The Thai Green Curry was the one that hit the spotlight. Hot with chilli and ginger, sour with limes and containing the unmistakable taste of fish sauce or shrimp paste the new curry on the block was an assault on