Thai Green Curry

Cooking time: 1 hr

Serves: 4

Ingredients

For the paste:

- 2 pinches Sea salt

- 1 tsp Coriander seeds toasted

- 3 Coriander roots (finely chopped)

- 6g/1 small piece of Galangal (peeled & finely chopped)

- 12g/2 sticks of Lemongrass (finely chopped)

- 10 Bird’s eye green Chilies

- 1 Kaffir lime (zest)

- 1 Shallot (finely chopped)

- 3 cloves Garlic (finely chopped)

- 1.5 tsp Shrimp paste (optional)

For the curry:

- 30g Coconut oil

- 30g Thai green curry paste

- 440ml Coconut milk

- 15g Palm sugar

- 350g Skinless chicken thigh fillets (sliced)

- 50g black Aubergines pea (cut into ¼)

- 50g Bamboo shoots / baby corn (optional)

- ½ tbsp Fish sauce

- 1 tbsp Lime juice, freshly squeezed

- 5x Kaffir lime leaves torn in ½

- 1 handful Thai basil leaves for garnish

Method

For the paste:

- Using a pestle and mortar, add a pinch of salt and then pound the coriander seeds until smooth. Continue to add the following ingredients ensuring that each ingredient is mashed until smooth before adding the next; coriander roots, galangal, lemongrass, green chillies, kaffir lime zest, shallot, garlic and shrimp paste until smooth.

- You can keep this in your freezer for future use. - Ice cube trays are handy for easy portioning.

For the curry:

- In a large saucepan on a medium heat, cook the curry paste in the coconut oil for 2-3 minutes without browning.

- Pour in the coconut milk and palm sugar and bring to the boil to reduce slightly.

- Add the aubergines and chicken, lower the heat and simmer for 10 minutes.

- Add the fish sauce, lime leaves, then taste and adjust the seasoning with lime juice and fish sauce as needed.

- At the last minute add the basil leaves and serve with noodles or rice.. enjoy!