Thai Green Curry

Serves: 6
Course: Main Course
Cooking Time: 0 hr 45 mins

Ingredients

  • Serves 6
  • 2 green chillies, chopped with the seeds in
  • Zest & juice of 2 limes
  • 6 cloves garlic, peeled and chopped
  • 6 sticks lemongrass (outer leaves removed), finely sliced
  • 75g coriander
  • 2 tbsp dried curry leaves
  • 2 tsp turmeric
  • 1 large onion, peeled and chopped
  • Big knob ginger, peeled and sliced
  • 1 tbsp fish sauce
  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tbsp brown sugar or maple syrup
  • 1 tbsp coconut oil
  • Salt & pepper
  • 1 tin coconut milk
  • 400ml stock or water
  • 6 chicken breasts, diced into chunks
  • lots of fresh coriander, chopped, to serve

In a blender, blitz everything in the list above up to and including the brown sugar/maple syrup, till it forms a smoothish paste. Next, heat the coconut oil in a large saucepan, add in the paste and fry gently till fragrant before adding the coconut milk and the stock. Bring to a simmer and cook for about 20 minutes before adding the chicken. Simmer gently till the chicken is cooked through – about 10 minutes. To serve, sprinkle with chopped coriander.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer