How To Make Thai Green Curry

Ingredients

• 2 tbsp coconut oil or rapeseed (canola) oil
• 1 batch of Thai green curry paste or shop-bought to taste
• 450g (1lb) skinless chicken thigh or breast fillets, cut into bite- size pieces
• 250ml (1 cup) Thai chicken stock or unsalted chicken stock
• 400ml (13⁄4 cups) thick coconut milk
• About 225g (8oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), broccoli, sliced lotus root
• 2 tbsp sugar (more or less to taste)
• 3 tbsp Thai fish sauce* Handful of Thai sweet basil,
• roughly chopped
• 3 lime leaves, stalks removed
• and leaves finely julienned
• 2 red spur chillies, cut into thin
• rings, to garnish
• Basil oil and some of the goop
• from the bottom, to garnish (see page 146) (optional)

Steps

1. Heat a large wok or frying pan over a medium–high heat and add the oil. When visibly hot, add the green curry paste and fry for about 30 seconds in the oil. Add the chicken pieces and cook for a couple of minutes, stirring to combine with the paste.
2. Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes, or until the chicken is cooked through and the sauce thickens a little. Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crunchy side and not at all mushy. Stir in the sugar, fish sauce, basil and lime leaves. Taste the curry and adjust the flavours to your preference.
3. Garnish with the sliced spur chillies and basil oil, if using. In the photo opposite I added 3 tablespoons of the thick basil oil. You could strain the oil and just garnish with a few drops of clear basil oil but I like to add the oil without running it through a sieve and cheesecloth.