Cookbook:Thai Green Curry

| Curry | Thai Cuisine

Ingredients

 * 1 tbsp vegetable oil
 * 2 tbsp Thai green curry paste (according to taste)
 * 1 tbsp soft dark brown sugar
 * 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
 * 750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
 * 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
 * 400 ml (14 fl oz) coconut milk
 * 1 good shake of Thai fish sauce or light soy sauce
 * 1 small handful of coriander leaves, roughly chopped
 * ½–1 ea. lime, juiced

Procedure

 * 1) Heat the oil in a wok or large frying pan.
 * 2) Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
 * 3) Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
 * 4) Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
 * 5) Stir in the coriander and lime juice.
 * 6) Check for seasoning, adding more fish sauce or soy sauce if needed.
 * 7) Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
 * 8) Serve with lots of fragrant Thai jasmine rice.