Poultry Recipes - Thai Chicken Curry Recipe

Ingredients

• 400ml/14oz can unsweetened coconut milk

• 6 skinless, chicken breast fillets, finely sliced

• 225g/8oz can bamboo shoots, drained and sliced

• 30ml/2 tbsp fish sauce

• 15ml/1 tbsp soft light brown sugar

• cooked jasmine rice, to serve 

For the green curry paste:

• 4 fresh green chilies, seeded

• 1 lemon grass stalk, sliced

• 1 small onion, sliced

• 3 garlic cloves

• 1cm/1/2in piece galangal or fresh root ginger, peeled

• grated rind of 1/2 lime

• 5ml/1 tsp coriander seeds

• 5ml/1 tsp cumin seeds

• 2.5ml1//2 tsp fish sauce 

To garnish:

• 1 fresh red chili, seeded and cut into fine strips

• finely pared rind of 1/2 lime, finely shredded

• fresh Thai purple basil or coriander (cilantro), chopped

Serves 6

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Method:

1. First make the green curry paste: put all the ingredients in a food processor and process to a thick paste. Set aside.

2. Bring half the coconut milk to the boil in a large frying pan, then reduce the heat and simmer for about 5 minutes, or until reduced by half. Stir in the green curry paste and simmer for a further 5 minutes.

3. Add the finely sliced chicken breasts to the pan with the remaining coconut milk, bamboo shoots, fish sauce and sugar.

4. Stir well to combine all the ingredients and bring the curry back to simmering point then simmer gently for about 10 minutes, or until the chicken slices are cooked through The mixture will look grainy or curdled during cooking; this is quite normal.

5. Spoon the curry and rice into warmed bowls, garnish with the chili, lime rind, and basilar coriander, and serve.

Note: This flavorful and fragrant, creamy curry is quite easy to make.