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
Tools
- Mini Chopper
Method
For the Thai green curry paste:
- Place all the ingredients in the Kenwood Mini Chopper/ Mill Chef attachment, and blend on a high speed for 1 minute to a smooth paste.
- Cover and refrigerate if not using straight away, or store in the freezer for up to 1 month
For the Thai green curry:
- In a large, wide, heavy-based saucepan, and over high heat, flash fry the Thai green curry paste in the vegetable oil for 2-3 minutes without browning.
- Pour in the coconut milk, add the palm sugar, and bring to the boil to reduce slightly.
- Add the chicken slices, aubergine, bamboo shoots and baby corn, reduce the heat, cover with a lid and simmer gently for 10 minutes.
- Remove from the heat and stir in the fish sauce and kaffir lime leaves. Taste and, if required, adjust the seasoning with a little more lime juice and fish sauce.
- Just before serving, stir in the fresh Thai basil leaves or coriander.
- This curry is best served with a bowl of fluffy Jasmine rice or sticky rice.
Chef's Notes:
- You can prepare the curry paste up to 2-3 days in advance and keep covered in the fridge.