Green chicken curry with Jasmine rice

INGREDIENTS FOR CURRY PASTE

750 g large green chillies

6 g cumin seeds (ground and toasted)

4 g coriander seeds (ground and toasted)

6 g black peppercorns (ground and toasted)

30 g fresh galangal root (chopped)

50 g lemongrass (chopped)

70 g fresh turmeric

70 g garlic (chopped)

15 g makrut lime (Kaffir) zest

130 g chopped shallots

20 g small hot green chillies

INGREDIENTS FOR CURRY

200 g curry paste made with the above ingredients

60 g vegetable oil

500 g coconut milk

500 g chicken sliced into strips

100 g green beans

3 makrut lime leaves (Kaffir)

50 g palm sugar

250 g chicken stock

45 g fish sauce

2 g salt

4 Thai aubergines cut into quarters

100 g pea aubergines (stems removed)

5 sticks of Thai holy basil

5 red bird’s eye chillies

Serve with

4 rice measuring cups jasmine rice

HOW TO MAKE

Make the paste by combining the paste ingredients using a hand blender (or stone mortar and pestle, if you want a workout).

Fry the makrut leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes).

Pour in half of the coconut milk and keep stirring so it doesn’t burn.

Reduce the sauce by one third and when the oil forms on top, turn up to a high heat.

Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.

Add the chicken and cook for 5 minutes before adding the rest of the vegetables.

Cook for a 4-5 more minutes then add fish sauce and garnish with basil leaves and red chillies.

Serve with jasmine rice cooked in your rice cooker.

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Green chicken curry with Jasmine rice