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Green Chicken Curry

Thai Green Curry Paste

2 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon ground black pepper
1 1/2 teaspoons shrimp paste (belacan)
8 long green chillies, seeded and roughly chopped
6 cloves garlic, peeled and roughly chopped
1 onion roughly chopped
2 stalks lemon grass
4 cm (2") piece of galangal, peeled and chopped
1/2 bunch of coriander (roots, stalks and leaves), roughly chopped
3 kaffir lime leaves
1 pinch ground nutmeg
2 tablespoons peanut oil

Put a fry pan on the heat and tip in the coriander, cumin and
caraway seeds. Stir them continuously over a gentle heat for 2-3
minutes or until the aroma is released. Crush the seeds in a mortar
and pestle with the pepper and nutmeg and put aside. Wrap the shrimp
paste tightly in some foil and roast over an open flame to release
the flavour and make it more potent (or put into a hot oven for
few minutes). Place the chillies, garlic, onions, lemon grass,
galangal, coriander and lime leaves into a strong blender with the
crushed spices. Add the peanut oil in a thin stream and blend well.
Add warm water to help the paste blend well if necessary. The paste
will keep well in a jar in the refrigerator covered with oil for
up to one month.

Note: If you can't find galangal use ginger as an alternative.


Thai Green Chicken Curry

1 can coconut milk
4 chicken thigh fillets, sliced into small pieces
3 tablespoons fresh Thai Green Curry Paste (or use a commercial paste)
chicken stock or water, enough to just cover the chicken
1 cup of loosely packed Thai basil
2 tablespoons fish sauce
juice of 1 lime
1-2 tablespoons shaved palm sugar
3 tablespoons chopped coriander leaves

Put 4 tablespoons of the coconut milk into a hot saucepan and add
the curry paste. Heat until the moisture has evaporated and the
paste begins to fry. Add the chicken and cook for 5 minutes,
stirring constantly until all the chicken is coated with the curry
paste. Add the rest of the coconut milk and some chicken stock or
water to barely cover the chicken.

Note: If you have a large pot you will need more chicken stock or
water. Simmer for 5 minutes or until just cooked so that the
chicken is nice and tender. Add a dash of fish sauce, palm sugar,
Thai basil, lime juice and serve garnished with coriander leaves.

Serves four

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