Nearly everyone loves curry, and the satisfaction of making one from scratch is brilliant. I made this and was really easy to follow and the end result was fantastic! This Thai green curry allows you to taste each ingredient, its fresh and has the warmth from the chillies coming through without being too hot. Serve with rice ( perfect rice recipe below ) and chapatis. A fantastic Saturday night meal with friends.
Serves 4
INGREDIENTS
For the curry paste
4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece of ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped fresh coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp Thai fish sauce
½ tsp ground black peppercorns
For the curry
3 large free-range chicken breasts
3 tbsp groundnut oil
200gchestnut mushrooms, quartered
400ml tin coconut milk
400ml homemade or ready-made chicken stock
8 lime leaves
1 tbsp Thai fish sauce
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g) basil,
shredded 15g fresh coriander (leaves and stalks,) roughly chopped
What To Do:
For the curry paste
Slice the lemongrass finely and put in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula.Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
Handy Tip
once you have blitzed the ingredients, take out and put in a bowl or jug, then use a hand mixer, this allows you to get a proper thick smooth paste, as the food processor will only blitz to a course paste.
For the curry,
Cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed
Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs.
Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.
Recipe by Nigel Slater
Photos by Rach Grice
Perfect Rice
The key to great rice is one part rice to 2 parts water, and coating the rice in oil. Use the recipe instructions below and this will give you great perfect rice every time as there is nothing worse than soggy gluppy rice!!
INGREDIENTS
Basmati Rice
1 Tbsp Olive Oil
Sea Salt
Ground Pepper
Boiling water
Serves 2
What to do:
On a low heat (lowest it can go) heat a pan, add the oil, then a ramekin of rice (if for 4 people add two ramekins and so on...) take your spatula and stir the rice in the oil and make sure every grain of rice is coated in oil. add a pinch of sea salt and pepper.
Handy Tip
By coating the rice in oil this helps the rice not stick together
Once the rice is coated, pour in two ramekins of boiling water and cover. (still on a low heat) This should take around 10 mins but the way to tell its ready is when all the fluid has been soaked up by the rice, please see the pictures attached ( do not stir the rice during this)
Once the fluid has gone remove from the heat place a tea towel over the pan and place the lid on top ( See picture) and leave for around 10 minutes
Once ready fork the rice and check to taste, the rice should be light and the rice should not be stuck together...perfect and its ready to serve!
Photos by Rach Grice
Recipe by Matt Grice
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