Thai Green Curry

Too hot and humid for a curry? NEVER :) Mouth watering Thai green curry!

Vegetable Green Curry

Or a Chicken Green Curry

Ingredients

• About 5-6 pieces of chicken thigh fillets, cut into bite size pieces or sliced thinly 
• For vege option: 

- Half of a butternut pumpkin (cubed) and 2 red capsicum (bite size pieces), roasted in the oven for 10 minutes, 160 degrees
- 2 small eggplant, cubed
- 2 to 3 handfuls of long beans

• 2-3 cups of coconut milk 
• 1/2 cup of dessicated coconut (Dry toasted lightly on a frying pan) 
• 1/2 cup of chicken stock or vege stock 
• 2 handfuls of long beans 
• Half a lime

For the paste 

• 1 tablespoon coriander seeds 
• 1 tablespoon of cumin seeds 
• 12 fresh green bird's eye chillies or 10 green long chillies, chopped 
• 6-12 fresh red bird's eye chillies, chopped 
• 5-6 garlic cloves, chopped 
• 1 inch of ginger chopped 
• 2 lemongrass stalks (white part only), chopped 
• 10 kaffir lime leaves 
• A handful of fresh coriander, chopped 
• Finely grated rind of 1 lime 
• 1 tablespoon of sea salt (I use Pink Himalayan salt) 
• 1 tablespoon of black peppercorns, crushed

Method

1. Heat a frying pan, add the coriander and cumin seeds and cook over medium heat, shaking the frying pan frequently, for a couple of minutes or until the seeds start to pop. 

2. Add the toasted seeds with the ingredients for the paste into a blender or food processor. Add some vegetable oil, a little water and blend into a smooth (or rustic) paste.

3. Heat a heavy based pan or wok. Add some vegetable oil and fry the blended paste until fragrant. 

3. Add the sliced chicken, and slightly brown the meat. Add the chicken stock and coconut milk. Or add all the vegetables, with vege stock and coconut milk. Add an extra pounded stalk (white part only) of lemongrass and a few lime leaves (whole) for added flavour. 

4. Simmer until the sauce thickens. Add the long beans (for the chicken option), and slightly cover the pan. Do not overcook the beans. Then, add the toasted dessicated coconut.

5. Top the curry with some freshly squeezed lime juice before serving. Garnish with some fresh coriander (optional) and serve with freshly cooked rice.

kŏr hâi jà-rern aa-hăan!