Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 15 ml coriander seeds; 10 whole black peppercorns; 2 skinless chicken breasts, sliced; 400 ml can coconut milk; 30 ml Thai fish sauce; 30 ml sunflower oil; 7.5 ml chopped fresh ginger; 250 g green beans, chopped; 15 ml cumin seeds; 2.5 ml lime zest; 250 ml chicken stock; 2 cloves garlic, chopped; 60 ml Thai green curry paste; a small handful of fresh basil, chopped; 30 ml chopped lemongrass; 5 ml shrimp paste; ½ small onion, chopped; chopped red chilli for garnishing; 2.5 ml turmeric; 15 ml palm sugar; 10 hot green chillies, finely chopped; 2 fresh lime leaves; 10 ml chopped fresh coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Once you learn how to make your own curry paste from scratch, you’ll never buy it again. I usually make a double batch, then freeze the rest for the next time I’m in the mood for a Thai curry.

Ingredients

For the Thai green curry paste

10 whole black peppercorns
15 ml coriander seeds
15 ml

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

Method

To make the curry paste, toast the peppercorns, coriander seeds and cumin seeds in a dry frying pan until fragrant. Place into a pestle and mortar and grind to a fine powder.
Add the remaining ingredients and grind to a fine, smooth paste.
To make the curry, heat half the oil in a saucepan over high heat and stir-fry the chicken until browned. Remove