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Old 10-11-2021, 06:49 AM   #1
Assistant Cook
Join Date: Oct 2021
Location: New York
Posts: 1
Post Thai green chicken curry

This deliciously fragrant Thai green curry really packs a flavour punch.

750 g skinless free-range chicken thighs
groundnut oil
400 g mixed oriental mushrooms
1 x 400g tin of light coconut milk
1 organic chicken stock cube
6 lime leaves
200 g mangetout
½ a bunch fresh Thai basil
2 limes
4 cloves of garlic
2 shallots
5cm piece of ginger
2 lemongrass stalks
4 green Bird's eye chillies
1 teaspoon ground cumin
½ a bunch of fresh coriander
2 tablespoons fish sauce

To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
Pour in the coconut milk and 200ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.

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Old 10-11-2021, 12:38 PM   #2
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Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,838
Welcome to the forum!

Another Thai food lover here, and that sounds great! The one thing that I would change, if you have access to an Asian market (and I assume you do, with some of those ingredients listed), would be galangal in place of the ginger. And by mangetot do you mean the round sugar snap peas, or the flat snow peas? That term is sometimes used for both, that's why I was asking. I've used both in Thai curries, and both are delicious.

Also, if you make a lot of Thai curry pastes, the best way I found to grind them up is with an immersion blender! Closest thing to doing it in a stone mortar. Food processor would leave some pieces that wouldn't grind, even in 5 minutes (especially with red curries, and the dried chilies), and the Vitamix would make it totally smooth, with no texture. I just put everything in a skinny, vertical container (usually used for salad dressing), and move the blender up and down through the ingredients, until totally ground up. Works great!
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Old 10-11-2021, 01:27 PM   #3
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Join Date: Aug 2021
Location: Somewhere in the PNW
Posts: 646
Welcome to DC Nicol37! I love Thai food too. It is my go-to comfort food.
Life, like meals, best when shared.
Dogs aren't my whole life, but they do make my life whole!
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Old 10-11-2021, 03:07 PM   #4
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Join Date: Jul 2006
Location: Caracas
Posts: 898
Hey there, Nicol - welcome!
Lovely recipe - I love Thai food too.
I once made a green curry paste in a pestle and mortar, just for a food course.
Very much labour intensive, so any mechanical means you have to do it faster, I thoroughly recommend it!
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chicken, curry, thai

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