Thai Green Curry

Step 1- Make green curry paste

Ingredients

2-3 medium green chillies, de-seeded and roughly chopped
1 shallot (button onion), roughly chopped
1in piece of fresh ginger, peeled and grated
1 garlic clove, crushed
small bunch of fresh coriander
1 lemongrass stalk,chopped
1/2 lime, grated zest and juice
1/2in piece galangal, peeled and chopped.
1/2 tbsp coriander powder
1/2 tsp ground cumin
1/2 tsp black peppercorns, crushed
1 tsp Thai fish sauce
2 tbsp oil

Method

1. Place all of the ingredients in a food processor and make into a paste.
   

Step 2- Make the curry

Ingredients

1 tbsp vegetable oil
2 tbsp green curry paste (or according to taste)
1-2 thick stalks lemongrass
1/4 cup of Bamboo shoots(Canned)
750g skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
400ml coconut milk
good shake of Thai fish sauce
small handful of coriander, roughly chopped
½-1 lime, juice only
1/2 tsp Turmeric powder and chilli powder- to marinate chicken
2-5 Green chillies (according to taste)
Black pepper & Salt- to taste

Method

1. Marinate the chicken with some salt, turmeric powder and chilli powder for about 20 mins
2. Lightly fry in a pan till the marinade loses its raw smell
   
3. Heat the oil in a wok or large frying pan. Add the green curry paste and cook over a fairly high heat for about a minute, stirring with the lemongrass
   
4. Reduce the heat slightly and stir in the chicken pieces until coated in the paste
5. Add in the bamboo shoots and stir for a couple of minutes
   
6. Add the coconut milk, fish sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the chillies, coriander, and lime juice. Check for seasoning, adding more fish sauce if needed.
7. The curry is now best left to sit for a few minutes so the sauce becomes creamier.
   
8. Serve with white rice.