organic thai green curry recipe

In recent years thai food has been a huge success story and green curry has become one of the most popular dishes in thai restuarants. It's not as spicy as some of the other thai curries but still has plenty of bite.

If you are arranging a dinner party it's a great dish that looks really impressive and everyone will be fighting to get seconds.

organic thai green curry

ingredients (serves 6)

1 kilo of chicken

600ml canned coconut milk

450ml checken stock

2 kaffir lime leaves

350g sweet potato

350g winter squash

115g french beans

some chopped parsley

For green curry paste

10ml corriander seeds

2.5ml cummin seeds

20ml sugar

4 fresh green chilli finely sliced

10ml salt

3 inches lemon grass

2cm root ginger grated

3 crushed cloves of garlic

4 shallots nicely diced

2cm square shrimp paste

3 tbsp fresh chopped corriander

3 tbsp chopped mint

1/2 tsp ground nutmeg

30ml olive oil.

recipe

  1. Strain the coconut milk into a bowl reserving the thicker parts. Place the chicken in a suancepan and poor in the thin coconut milk and stock. Add the lime leaves and simmer uncovered for forty minutes. Remove the chicken and allow to cool.
  2. Dry fry the corriander and cummin seeds. Grind the chillies with sugar and salt in a pestle and mortar to make a smooth paste. Add the paste to the seeds in the pan, with the lemon grass, ginger, garlic & challots. Cook for a while and add the shrimp paste, corriander leaves, mint, nutmeg and vegetable oil.
  3. Place 250ml of the cooking liquid in a large wok. Add the paste to taste and boil rapidly until it has reduced drastically in volume. Add the chicken, sweeet potatoes, squash and beans. Simmer for 15 mintutes and add the rest of the coconut milk until warm through.