Name: Thai Green Chicken Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 30 g (1 oz) galangal or root ginger, peeled and finely chopped; 2 tbsp vegetable oil; 4 cloves garlic, crushed; 1 tbsp thai green curry paste; 2 sticks lemon grass, trimmed and finely chopped; 2 onions, roughly chopped; 1 kg (2 lb 4 oz) chicken thigh meat, skinned, boned, and halved if large; salt and freshly ground black pepper; 1 stick lemon grass, trimmed; a few sprigs of thai basil; a few sprigs of coriander; 150 ml (5 fl oz) coconut milk; 1.5 litres (2¾ pints) chicken stock; 4 lime leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

THERE ARE SOME GOOD-QUALITY THAI GREEN CURRY PASTES ON THE MARKET. They give a good base to a Thai curry, especially when you haven’t got an oriental grocer nearby. Try to buy an authentic one, which will probably be scribed in Thai. Look in your local supermarket’s “special” range, and in particular for one by Charmaine Solomon, the authority on Asian cuisine. You can add various extra ingredients to a Thai curry such as pea aubergines - which are literally tiny, pea-sized aubergines - pum