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It’s Friday and time for a delicious curry! Made with Chicken thighs and the gorgeously waxy potatoes from @blas_y_tir This homemade curry paste is absolutely divine and well worth making, however I do understand this can be slightly daunting for some. Two tablespoons of shop bought paste, along with 4 garlic cloves and 2 teaspoons of grated ginger would do the trick instead. I have used chicken thighs for this recipe as I prefer them. If you use breast, cut them into 4 and reduce the cooking time to 25 minutes.
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Serves 6
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INGREDIENTS ⠀
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800g boneless Chicken thighs - cut into 3
4 banana shallots or 2 onions - finely chopped
100g small new potatoes
200g green beans⠀
1 can of coconut milk⠀
Coriander and lime to serve ⠀
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Green curry paste⠀
4 green thai Chillies ⠀
2 thumb sized pieces of ginger peeled ⠀
2 blades lemongrass (keep one whole)⠀
5 cloves garlic ⠀
3 shallots ⠀
3 tablespoons fish sauce ⠀
1 tablespoon palm sugar (honey would work too)⠀
1 tablespoon soy sauce ⠀
5 kaffir lime leaves ⠀
Juice of 2 limes⠀
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METHOD
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Blitz the curry paste ingredients in a bullet or processor reserving one of the lemongrass blades. ⠀
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Sauté the onions until soft. Season the chicken and add to the pan, then add the paste and stir well. Cook for 3 minutes stirring on occasion. Cut the lemongrass lengthways in half and add to the sauce. Pour in the coconut milk, add the potatoes, stir and simmer on a low heat for 1 & 1/4 - 1 & 1/2 hours.
Turn off the heat, scatter with coriander and a squeeze of lime.⠀
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Serve with Steamed jasmine rice.⠀
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