Authentic green curry chicken, made from a paste of fresh green chillies, thai aromates and cocnut milk.
Roughly chop the green chilli (keep the seeds if you like it hot), peel and dice the galangal ,lemongrass (white part only), garlic,shallots, cut roots off coriander and add to ingredients(reserve leaves for later).
De stem the lime leaves, zest kaffir lime and blend into smooth paste using a pestle and mortar or a food processor. Add dry spices and continue to blend
If necessary, add a little water to assist this.
Trim off any skin from the Chicken breast and slice to the desired thickness.
Rinse the rice under cold water until water starts to run clearer. Soak for 10 minutes with the water, salt and lime leaves. Over medium heat, cover and bring to the boil.
Then turn the heat to low and simmer until all the liquid has evaporated. Remove from the heat,leave covered and allow to steam until ready.
Heat a wok pan over a medium heat. Add water and green curry paste, bring to boil.
Add chicken pieces and bring back to boil.
Add the coconut milk and the add the fish sauce. Check seasoning add salt if required, but remember shrimp paste and fish sauce can both be quiet salty.
Bring to the boil and turn down to a gentle simmer until the chicken has cooked completely through and tender.
Chop red chillies, pick thai Basil and roughly tear along side reserved coriander leaves.
quarter Thai Aubergines. Once chicken is cooked throw in all remaining ingredients bring back to boil and serve.
«The Green curry paste can be be made in large amounts and refrigerated for up to 10 days or frozen for upto a month Vegetarians can add some butternut squash and spinach as an alternative and replace shrimp paste and fish sauce with soya sauce.»