Green chicken curry recipe

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Green chicken curry recipe

Chef David Thompson – a very good friend of mine – is my huge inspiration for Thai food and this is one of his most celebrated recipes for green chicken curry that I have adapted to suit the UK, according to the Thai produce that is available here. This is a hot curry!

Ingredients

  • 1 tbsp vegetable oil
  • 400 g skinless, boneless chicken thighs, cut into 2.5cm pieces
  • 300 ml chicken stock
  • 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
  • 500 ml coconut milk
  • 1 drop fish sauce, to taste
  • 2 -4 kaffir lime leaves
  • 2 red chillies, diagonally sliced
  • 1 handful of Thai basil leaves
  • 1 tbsp vegetable oil
  • 14.1 oz skinless, boneless chicken thighs, cut into 2.5cm pieces
  • 10.6 fl oz chicken stock
  • 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
  • 17.6 fl oz coconut milk
  • 1 drop fish sauce, to taste
  • 2 -4 kaffir lime leaves
  • 2 red chillies, diagonally sliced
  • 1 handful of Thai basil leaves
  • 1 tbsp vegetable oil
  • 14.1 oz skinless, boneless chicken thighs, cut into 2.5cm pieces
  • 1.3 cups chicken stock
  • 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
  • 2.1 cups coconut milk
  • 1 drop fish sauce, to taste
  • 2 -4 kaffir lime leaves
  • 2 red chillies, diagonally sliced
  • 1 handful of Thai basil leaves
For the spice paste
  • 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
  • 1 tablespoon chopped galangal
  • 0.5 tablespoon chopped fresh ginger
  • 2 tablespoons chopped lemon grass
  • 1 tbsp finely chopped kaffir lime leaves
  • 1 tbsp chopped coriander roots
  • 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
  • 100 g chopped red shallots
  • 6 garlic cloves, chopped
  • 1 teaspoon shrimp paste (optional)
  • 10 white peppercorns
  • 0.5 teaspoon coriander seeds, toasted and ground
  • 0.5 teaspoon cumin seeds, toasted and ground
  • 1 handful of basil leaves
  • 1 pinch salt
  • 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
  • 1 tablespoon chopped galangal
  • 0.5 tablespoon chopped fresh ginger
  • 2 tablespoons chopped lemon grass
  • 1 tbsp finely chopped kaffir lime leaves
  • 1 tbsp chopped coriander roots
  • 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
  • 3.5 oz chopped red shallots
  • 6 garlic cloves, chopped
  • 1 teaspoon shrimp paste (optional)
  • 10 white peppercorns
  • 0.5 teaspoon coriander seeds, toasted and ground
  • 0.5 teaspoon cumin seeds, toasted and ground
  • 1 handful of basil leaves
  • 1 pinch salt
  • 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
  • 1 tablespoon chopped galangal
  • 0.5 tablespoon chopped fresh ginger
  • 2 tablespoons chopped lemon grass
  • 1 tbsp finely chopped kaffir lime leaves
  • 1 tbsp chopped coriander roots
  • 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
  • 3.5 oz chopped red shallots
  • 6 garlic cloves, chopped
  • 1 teaspoon shrimp paste (optional)
  • 10 white peppercorns
  • 0.5 teaspoon coriander seeds, toasted and ground
  • 0.5 teaspoon cumin seeds, toasted and ground
  • 1 handful of basil leaves
  • 1 pinch salt

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Place all the spice paste ingredients in a blender and blend to a fine paste. Don't use too much salt as fish sauce is very salty.
  2. Heat the oil in a wok and sauté the chicken pieces to seal and lightly colour, then remove with a slotted spoon and set aside until required.
  3. Add 4 tablespoons of the curry paste to the wok and sauté until fragrant, then add the stock, aubergine, chicken and coconut milk. Bring to the boil, then simmer for 10-15 minutes until the chicken and aubergine are cooked.
  4. Season with fish sauce, then add the remaining ingredients. Bring to a simmer, then serve with rice. You can garnish with finely sliced red chillies and a few leaves of basil.

Atul’s Curries of the World is published by Absolute press, an imprint of Bloomsbury publishing, £20. Photography by Mike Cooper. 

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