This normally super-rich curry can be turned into one that’s healthier but still
creamy
Prep:35 mins
Serves 4
For the curry paste20g bunch coriander, stalks and leaves separated2 shallots, finely chopped1 lemongrass, finely chopped2 garlic cloves, finely chopped1cm piece fresh root ginger, finely chopped3 small hot green chillies, finely chopped (include the seeds)1 larger, mild-to-medium green chilli, finely chopped (include the seeds)small handful basil leaves½ tsp each ground cumin and coriander¼ tsp black pepper1 tsp crumbled freeze-dried kaffir lime leaves1 tbsp lime juice1 tsp sunflower oil
STEP 1For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.STEP 2For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.STEP 3Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.STEP 4While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.
