Thai Green Chicken Curry by Raymond Blanc
| Serves: 4 | Chef: Raymond Blanc | Course: Mains | Category: Chicken, Curry | Machine: Food Processor | Total time (min.): 45 |
People tell me they don’t make Thai curry because of the effort required to pound each ingredient into a paste with a pestle and mortar. Problem solved! Here, I’ve created a delicious recipe that takes all the effort out of this process – thanks to the Kenwood Mini Chopper/ Mill Chef attachment. The grinder has a unique blade design that powers through the toughest ingredients, giving a beautifully smooth paste that’s perfect for any authentic Thai dish.
Ingredients
For the Thai green curry paste:
- 2 pinches sea salt flakes
- 1 tsp coriander seeds, toasted in a dry frying pan for 2 minutes
- 1 tbsp coriander stalks, chopped
- 2cm piece galangal (or ginger) peeled and finely chopped
- 1 lemongrass stalk, finely chopped
- 4-6 bird’s-eye green chillies, according to your taste
- 1 kaffir lime zested (or use lime of your choice)
- 1/2 shallot, finely chopped
- 2 garlic cloves, coarsely chopped
- 1 tsp shrimp paste (optional)
- Thai green curry paste (see recipe above)
- 2 tablespoons vegetable oil
- 1 tin (440ml) coconut milk
- 1 tbsp palm sugar or demerara sugar
- 350g chicken thigh fillets, skinless, sliced into 3cm pieces
- 1/2 aubergine, medium-sized, cut into 3cm pieces
- 1 small tin (125g) bamboo shoots
- 6 pieces baby corn, cut in half or small pieces
- 1/2 tbsp fish sauce
- 1 tbsp Lime juice, freshly squeezed
- 5 kaffir lime leaves torn in 1/2
- 1 handful Thai basil, coriander or basil leaves to garnish
