Making your own fragrant curry paste takes some special key ingredients and a little time but you’ll taste the difference
Prep:30 mins
Serves 4
For the green curry paste1 stalk lemongrass, thinly sliced1 tbsp lime juice1 tsp whole peppercorn1 tsp coriander seed½ tsp cumin seed6 green bird’s-eye chillies, trimmed and halved4 garlic cloves, peeled5 shallots (use Thai if possible)3cm piece galangal or ginger, peeled and sliced1 rounded tsp shredded lime peel (if you can get it)2 tbsp chopped coriander stalks1 tbsp chopped coriander leaves1 level tsp shrimp paste2 tbsp vegetable or sunflower oil
STEP 1To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.STEP 2Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.STEP 3To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.STEP 4Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary – the sauce should be slightly thinner than single cream.STEP 5To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
