Thai Green Curry

Serves 6 | 45 min 

Curry paste:

3-6 green chilies (you could reduce further to 1 or 2 and remove the seeds for less heat)
6 spring onions (scallions) roughly chopped
2 lemongrass stalks, outer leaves removed, inner stalk roughly chopped (replace with 2 tsp lemongrass paste if preferred)
1 thumb-sized piece ginger peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)
4 cloves garlic peeled and roughly chopped
6 kaffir lime leaves (lime zest as substitute)
zest and juice of 1 lime
½ tsp salt
¼ tsp white pepper
½ tbsp cumin
1 tbsp ground coriander
1 tsp shrimp paste 
2 tsp fish sauce
1 large bunch of coriander stalks

For the chicken:

2 tbsp olive oil
4 chicken breasts cut into bite-size chunks
4 heaped tbsp homemade Thai Green Curry Paste (see above)
1 chicken stock cube, crumbled
14 oz (400ml) tin full fat coconut milk
1 bunch of broccoli broken into small florets
1 cup (150g) sugar snap peas/snowpeas
1/2 cup bamboo shoots (from a tin, drained)
1 tsp light brown sugar

To Serve:

Boiled rice
Thai basil leaves
Freshly chopped red chilies


1. Start by making the curry paste. To a high-powered blender, add the green chilies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste, and fish sauce. Pulse until fully combined.

2. Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it's fully combined. Put to one side.

3. Heat the oil in a large frying pan (skillet) over medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry paste you made earlier - you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.

4. Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.

5. Add in the broccoli, sugar snap peas (snow peas), and bamboo shoots and stir together. Heat through for a few more minutes, stirring often until the vegetables are lightly cooked, but still crisp.

6. Stir in the sugar.

7. Serve over rice topped with Thai basil and freshly chopped red chilies.
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