Green chicken curry recipe
Chef David Thompson – a very good friend of mine – is my huge inspiration for Thai food and this is one of his most celebrated recipes for green chicken curry that I have adapted to suit the UK, according to the Thai produce that is available here. This is a hot curry!
Ingredients
- 1 tbsp vegetable oil
- 400 g skinless, boneless chicken thighs, cut into 2.5cm pieces
- 300 ml chicken stock
- 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
- 500 ml coconut milk
- 1 drop fish sauce, to taste
- 2 -4 kaffir lime leaves
- 2 red chillies, diagonally sliced
- 1 handful of Thai basil leaves
- 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
- 1 tablespoon chopped galangal
- 0.5 tablespoon chopped fresh ginger
- 2 tablespoons chopped lemon grass
- 1 tbsp finely chopped kaffir lime leaves
- 1 tbsp chopped coriander roots
- 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
- 100 g chopped red shallots
- 6 garlic cloves, chopped
- 1 teaspoon shrimp paste (optional)
- 10 white peppercorns
- 0.5 teaspoon coriander seeds, toasted and ground
- 0.5 teaspoon cumin seeds, toasted and ground
- 1 handful of basil leaves
- 1 pinch salt
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Place all the spice paste ingredients in a blender and blend to a fine paste. Don't use too much salt as fish sauce is very salty.
- Heat the oil in a wok and sauté the chicken pieces to seal and lightly colour, then remove with a slotted spoon and set aside until required.
- Add 4 tablespoons of the curry paste to the wok and sauté until fragrant, then add the stock, aubergine, chicken and coconut milk. Bring to the boil, then simmer for 10-15 minutes until the chicken and aubergine are cooked.
- Season with fish sauce, then add the remaining ingredients. Bring to a simmer, then serve with rice. You can garnish with finely sliced red chillies and a few leaves of basil.
Atul’s Curries of the World is published by Absolute press, an imprint of Bloomsbury publishing, £20. Photography by Mike Cooper.
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