500g skinless, boneless chicken breasts, cut into thin strips
100ml chicken stock, plus extra if necessary
1-2 tbsp fish sauce
2 tsp palm sugar (or light muscovado)
4 kaffir lime leaves
50g fine green beans, halved
100g baby aubergines, diced (or Thai pea aubergines)
handful Thai basil, shredded
1 red chilli, thinly sliced
1 spring onion, shredded and left to curl in ice cold water
Thai fragrant rice
make the Thai green curry paste, put the lemon grass and lime juice
into a small bowl and leave to soak for 30 mins. Put a small pan over a
medium heat and add the peppercorns, coriander and cumin seeds. Dry fry
for about 1 minute until fragrant then tip onto a saucer to cool.
the lemongrass, spices and all remaining curry paste ingredients into a
mini food blender or small food processor and pulse the mixture. Scrape
down the sides from time to time. Process as smooth as you can – the
mixture will be slightly coarse and not as green as the purchased
variety. Put the paste into a lidded jar and store in the fridge up to a
week or freeze in portions.
make the curry, open the cans of coconut milk and carefully remove the
thick cream and spoon it into a warm wok or large frying pan (see tip
below). Cook it slowly, stirring all the time, until it reduces to a
thick paste and the oil starts to separate. Add the green curry paste
and cook for 1-2 mins. Add the chicken and stir until well coated in the
add the coconut water remaining in the cans together with the chicken
stock. Add all the remaining ingredients and cook over a medium heat for
about 10 mins until the chicken is cooked. Add more stock if necessary -
the sauce should be slightly thinner than single cream.
serve spoon some rice into a bowl, pour over the curry and sprinkle
with the coriander leaves, sliced chilli and spring onion. Add a wedge
of lime on the side.