Wow, I haven't written anything in here for way too long! I really need to step it up and try and be more active with posting recipes. If there is anything that you would like me to focus on then please let me know and I will try and do that.
But onto todays recipe, Thai green chicken curry. I have been making this one for a long time and just realised that I have never posted the recipe. So, of course, I called my photographer who also happens to be my husband and told him we needed to do some work. This is a really simple version and I'm not sure that they do it like this in Thailand but this always works for me. And every time I do this recipe in my cooking lessons my students make this again and again. It's a good dish to cook when you are expecting guests and always a crowd pleaser. You can do so much in advance and only need about 15 minutes just before serving the food. And it's also a good tip to double up on the curry paste quantities and keep half of it in the fridge. If you put it in a clean, sterilised jar it will keep in the fridge for a few weeks. But, if you can't be bothered to make your own curry paste, you can get some good ones in most supermarkets. And I know that if you live in Iceland you will struggle to find all the ingredients in the regular supermarket and will need to go the Asian shops to find them. So I don't blame my Icelandic friends to buy the ready made stuff :)
800gr.–1 kg. boneless chicken, preferably thighs
Oil for frying
Salt and pepper
2 tins coconut milk
lime juice, if needed
1-2 tablespoons fish sauce, if needed
2 heads of pak choi
handful green beans
Small handful fresh coriander
4 spring onions
2 cloves of garlic
2 stalks fresh lemon grass
4-6 fresh kafir lime leaves
1 red onion or 2 shallots
1 thumb size piece of ginger
1-2 fresh chilies, red or green
1 teaspoon ground cumin
½ teaspoon ground coriander
Handful of fresh coriander
2 tablespoons fish sauce
Start by making the curry paste. Roughly chop lemongrass, lime leaves, onion, peeled ginger and garlic and the chilies. Depending on how hot you like your curry, put 1 or 2 chilies, seeds in if you like it hot! Add this to a food processor or a blender along with the cumin, coriander, fish sauce, lime juice and fresh coriander. Blend until you have a smooth paste. Put to one side.
Chop the chicken into large bite size pieces. In a pot heat 2 tablespoons of oil (I like using coconut oil) and fry of the chicken pieces and season with a little bit of salt and pepper. Add the curry paste and let this cook for 2-3 minutes. Add coconut milk and simmer on medium/low heat for 5 minutes. Taste and add more fish sauce (gives a salty flavor) or lime juice.
Roughly chop pak choi and beans, finely slice the mushrooms and add into the pot and let that heat through for 3 minutes. I like using these vegetables but you can use what ever you like. I sometimes only use pak choi and I've even made this without any vegetables in it at all.
Remove from the heat and sprinkle over roughly chopped coriander and finely sliced spring onions. Serve with rice, I like using brown basmati but you can use what ever type you like.