Chicken Curry (Thai)

  • Serves 4
  • Green Curry Paste
  • 2 green thai chillies deseeded and very finely chopped
  • 2 lemongrass stalks, the insides very finely chopped
  • 4 Kaffir leaves very finely chopped
  • 1 clove of garlic crushed
  • 1 inch cube of fresh ginger very finely chopped
  • Thai Curry
  • 5 shallots very finely chopped
  • 1 tablespoon of vegetable oil
  • 1 pack of chicken fillets, 500g cut into chunks
  • 1 can of coconut milk
  • 1 tablespoon of fish sauce
  • 1 tablespoon of palm sugar
  • 10 baby Thai aubergines (optional)
  • 1 cup of pineapple cut into small chunks (optional)
  • 1 small handful of Thai basil leaves and coriander to garnish
  • The juice of 1 lemon
  • Mix the green curry paste ingredients (add a little of a bought one if you wish)
  • Fry the green curry paste in the vegetable oil for 2 minutes
  • Add the shallots and cook for another minute
  • Add the chicken, lemon juice (and baby aubergines) and cook for a further 5 minutes
  • Stir in the coconut milk and cook for a further 5 minutes
  • Stir in the fish sauce, palm sugar (and pineapple) and cook for a further 2-3 minutes
  • Sprinkle Thai basil and coriander leaver over and serve