Adding the chilli tip below reminded me of an often used Thai Green Curry recipe. This was the first curry I did from scratch a long time ago and have never looked back. If I were cooking at home I would never use a paste for anything these days.
If you have the slighest (mildest?!) intestest in cooking curry take a look at Madhur Jaffry’s Ultimate Curry Bible. 300 pages of Curry from every corner of the world. It’s a stunning and incredibly informative book. Buy it.
Ingredients for 2:
1 big handful of fresh coriander (one of the standard supermarket packs)
1 big handful of fresh basil (Thai basil is hard to get, I use my home grown regular type.)
1 green chilli, chopped
1 clove garlic, skin removed
1 inch piece of ginger, peeled
1 stick of lemongrass, chopped and outer layer removed
5 or 6 shallots, roughly chopped
Juice and rind of 2 limes
2 or 3 Lime leaves
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
Dash of Fish Sauce
1 tablespoon of Olive oil
Salt & Pepper
Method
Add all of the above to a blender (leave the stalks on the basil and coriander) and blend into a paste. That’s it! You can adjust spice level by the amount of chilli and whether or not you use the seeds.
Once you have the paste fry your chicken pieces and when cooked add the paste. Cook for three for four minutes and then add about 300ml of coconut milk. You can use a full tin depending on how thick or thin you like a curry. Simmer for 8-10mins. I like to cook this ahead of time and leave it cool and infuse for a few hours.
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