Chef Jack makes a delicious, healthy, green Thai curry. This dish is a famous representative of Thai cuisine for a reason.
Ingredients
- 200g chana daal
- 4 chillis (green birdseye)
- 50g galangal or ginger
- 4 lemongrass
- 8 kaffir lime leaves
- 1 large shallot
- 6 garlic cloves
- ½ tsp shrimp paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 20g coriander fresh
- 1 tsp palm sugar
- 400g coconut milk
- 8 chicken thighs
- 200g baby corn
- 15g thai basil
- 15g coriander
- 15g mint
- 1 tsp fish sauce
- 2 limes
Method
Chop your chicken thighs into 2cm chunks.
- Chop your corn into thirds.
- Chop your mixed herbs: coriander, thai basil, mint (plus extra for garnish).
- The paste: Blitz all your ingredients in a blender.
- The curry: Add your paste to a pan on a medium heat, with a touch of oil. Fry for one minute, and then add your coconut milk. Add your chicken and cook for 10 minutes, or until cooked through. Add your baby corn, mixed herbs, fish sauce and squeeze in the juice of your limes.
- The seasoning: taste and season accordingly. The curry should be sour, hot, a little salty and a little sweet. If necessary, add lime, chilli, fish sauce or palm sugar in accordance with your tastes. When seasoned to perfection, serve alongside your garnishes.
- Serve with rice, chopped red chilli, extra chopped herbs and extra lime.
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