Thai Green Chicken Curry

Ingredients

• 450g chicken strips, cooked
• 600ml coconut milk

For the curry paste:

• 8 green chillies
• 1 stalk lemon grass (sliced thinly and soaked in lime juice for 30 minutes)
• 1 tbsp lime peel, grated
• 1 tsp fresh ginger, grated
• 1 tsp coriander, chopped
• ½ tsp roasted ground cumin
• 3 garlic cloves, crushed or thinly chopped
• 5 shallots, sliced thinly
• 1 tsp shrimp paste

For the sauce:

• 3 tbsp Thai fish sauce or light soy sauce
• 1 tsp brown/palm sugar
• 3 tbsp green peppercorns
• 30g Thai basil leaves, shredded
• For heat you can add up to 1 red chilli, thinly sliced, de-seeded dependent on how spicy you like your curry.

Method

• To begin, make your curry paste as this can be stored in the fridge in an airtight container. You can use a pestle and mortar or a food processor, ensuring the mix is smooth and consistent. If using a pestle and mortar, add one ingredient at a time and ground thoroughly until the next ingredient is added.
• To prepare the chicken, slice in long thin strips and cook in oil until cooked on both sides, do not brown.
• Place a wok on high heat, add in the coconut milk and bring to a boil. Once curdling, add in the fish or soy sauce, curry paste, peppercorns and chicken. Leave to simmer for 30 minutes on a medium heat. Keep stirring.
• Before serving, add in the chopped Thai basil leaves and herbs, add chilli to taste. If it becomes too spicy add in a little more coconut milk. Serve with Jasmine or steamed rice.
• If you have any curry paste left over, cover in oil and place back in the fridge in an airtight container.