The ultimate makeover: Thai green chicken curry

Name: The ultimate makeover: Thai green chicken curry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 20 grams coriander, stalks and leaves separated; 2 shallots, finely chopped; 1 lemongrass, finely chopped; 2 garlic cloves, finely chopped; 1 1cm fresh root ginger, finely chopped; 3 smalls hot green chillies, finely chopped (include the seeds); 1 small handful basil leaves; 1 teaspoons each ground cumin and coriander; 0 teaspoons black pepper; 1 teaspoon crumbled freeze-dried kaffir lime leaves; 1 Tbsp lime juice; 1 teaspoon sunflower oil; 1 Tbsp sunflower oil; 400 milliliters 14fl oz can reduced-fat coconut milk; 3 boneless, skinless chicken breasts (450g 1lb total weight), cut into bite-size pieces; 2 teaspoons fish sauce; 1 teaspoons granulated palm or light muscovado sugar; 4 freeze-dried lime leaves; 100 grams mange tout, thinly sliced lengthways; 100 grams green beans, halved lengthways; 2 spring onions, finely shredded; 250 grams Thai fragrant rice, cooked; 1 serving lime wedges; 1 large r, mild-to-medium green chilli, finely chopped (include the seeds)

Need From preparation to the plate, this recipe takes around 55 minutes.

Instructions

For 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.

Ingredients you will need

Curry Paste

Lemon Grass

Coriander

Shallot

Garlic

Ginger

Equipment you will use

Food Processor

Blender

Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again.

Ingredients you will need

Ground Cumin

Lime Leaves

Lime Juice

Coriander

Chili Pepper

Pepper

Basil

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.

Ingredients you will need

Cooking Oil

For the curry, heat the oil in a non-stick wok or deep saut 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.

Ingredients you will need

Coconut Milk

Curry Paste

Curry Powder

Shake

Cooking Oil

Equipment you will use

Frying Pan

Wok

Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.

Tip 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.

Ingredients you will need

Coconut Milk

Lime Leaves

Fish Sauce

Whole Chicken

Sauce

Sugar

While the chicken simmers, steam the mangetout and beans for a couple of mins.

Ingredients you will need

Snow Peas

Whole Chicken

Beans

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.

Ingredients you will need

Spring Onions

Coriander

Curry Powder

Equipment you will use

Bowl

Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

Ingredients you will need

Lime Wedge

Rice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

20grams

coriander, stalks and leaves separated 2

shallots, finely chopped 1

lemongrass, finely chopped 2

garlic cloves, finely chopped 1

1cm fresh root ginger, finely chopped 3smalls

hot green chillies, finely chopped (include the seeds)1small handful

basil leaves 1teaspoons

each ground cumin and coriander 0teaspoons

black pepper 1teaspoon

crumbled freeze-dried kaffir lime leaves 1Tbsp

lime juice 1teaspoon

sunflower oil 1Tbsp

sunflower oil 400milliliters

14fl oz can reduced-fat coconut milk 3

boneless, skinless chicken breasts (450g 1lb total weight), cut into bite-size pieces 2teaspoons

fish sauce 1teaspoons

granulated palm or light muscovado sugar 4

freeze-dried lime leaves 100grams

mange tout, thinly sliced lengthways 100grams

green beans, halved lengthways 2

spring onions, finely shredded 250grams

Thai fragrant rice, cooked 1serving

lime wedges 1large

r, mild-to-medium green chilli, finely chopped (include the seeds)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Green Chicken Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Reserve Charming Gruner Veltliner. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 35 dollars per bottle.