It’s hard to go past a good curry, and a delicious green curry would have to be up there with the best. As I travelled through South East Asia, I found green curry to be pretty hit and miss. I learnt it was because I really dislike shrimp paste, and the tolerance of the people for it over there seems to be pretty darn high! I don’t use shrimp paste ever if I can help it, but if you want to include it in this recipe add 1/2 t to the paste mixture. It is also super easy to mix and match the vegetables used; basically anything goes- so I tend to use whatever leftovers we have in the house. In saying this however, I do think that the cherry tomatoes are a real highlight.
I like making the paste from scratch: I got given a mortar and pestle for my birthday and I absolutely adore it. I use it at every possible opportunity, so making a curry paste is the perfect reason to get it out. It’s such a satisfying job! The paste can be frozen, although it is also entirely possible to buy a ready made paste from the supermarket.
Collect (for the curry paste)
- 2 big green chillies
- 1 T lemongrass
- 1 shallot
- 1 t crushed garlic
- 1/2 t lime rind
- 1/2 t coriander seeds
- 1/2 t cumin seeds
- 1/2 t peppercorns
- 1/4 t salt
Create (for the curry paste)
- Grind all of the seeds in a mortar with pestle.
- Add everything else – if using, add the shrimp paste last.
Collect (for the curry)
- 1 T peanut oil
- 800 g chicken, preferably thigh
- 2 c chicken stock
- 400 ml coconut cream
- 2 zest limes
- veges = beans / cherry tomatoes / baby corn / snow peas / mushroom (or anything else!)
- 1 T brown sugar
- 1 T lime juice
- 1 T fish sauce
Create (for the curry)
- Blend the curry paste, garlic, onion, lemongrass, cumin and chillies with 1/2 c of coconut cream.
- Heat oil.
- Add curry paste mixture and cook for about 5 minutes.
- Add stock, lime zest, remaining coconut cream and simmer for about 10 minutes.
- Add chopped chicken, simmer for about 15 minutes.
- Add vegetables.
- Add brown sugar, lime and fish sauce.
- Serve with peanuts, chili and coriander.