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

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

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