I can’t take much credit for this one as it is one I saw on Jimmy and Jamie’s Friday Night Feast. As always I have made a couple of little tweaks but I’m sure it will be perfect as it is. It would be equally as good with pork, seafood, Quorn or just veggies. I think it should be gluten free as long as you use the gluten free fish sauce. This will be a winner amongst your friends, that’s if you are daft enough to share lol
• 6_8 free-range chicken thighs ,
• 1tablespoon Vegetable oil
• 2 x 400 g tins of light coconut milk
• Approx 30-40 grams of grated coconut cream (opt)
• 2 Kafeer lime leaves, fresh or frozen
• 2 teaspoons palm sugar
• 2-3 tablespoons fish sauce
• a handful baby corn and some green French beans (opt)
• 1 bunch of fresh Thai sweet basil or a few normal basil leves
• CURRY PASTE
• 2 teaspoons cumin seeds
• 2 tablespoons coriander seeds
• 5 small Thai green chillies , or any type of green chilli to taste. It is surprising how much it can take without overpowering the dish
• 6 cm piece of galangal , (or ginger)
• 8 cloves of Thai garlic or ordinary
• 10 Thai shallots or onions or ordinary shallots
• 4 sticks of lemongrass
• 2 kaffir limes
• 3 sprigs of coriander root and stalks or a good handful of fresh coriander
• 2 teaspoons shrimp paste
• 1 teaspoon ground white pepper
1. Put all of the ingredients for the paste into a food processor, I used the magic bullet as it gets it smoother. N.B you may need to add some water or maybe fish sauce to loosen the mixture.
2. Slice the chicken into 2cm strips.
3. Drizzle 1 tablespoon of vegetable oil into a large heavy-bottomed pan over a medium-high heat, add 3 heaped tablespoons of the curry paste (save the rest for another day) and fry for 30 seconds, or until smelling fantastic, adding a splash of the coconut milk to prevent lumps.
4. Turn the heat to medium-high, add the chicken and stir well to coat the chicken in the marinade. After 5 minutes, pour in the remaining coconut milk and coconut cream and bring to the boil, stirring regularly.
5. Tear in the kaffir lime leaves and simmer for 10 minutes or until chicken cooked and sauce thickened, then add the palm sugar – have a taste, the curry should be slightly sweet, but not overpoweringly so. Add the fish sauce and taste again – it should taste well rounded; salty with an underlying sweetness. N.B if the sauce isn’t thick enough take out the chicken with a slotted spoon and continue boiling the sauce until it has reduced. Return the chicken to the pan.
6. Chop beans and corn, add to the pan and cook for 2 to 3 minutes then turn off the heat.
7. Pick and stir through most of the Thai basil, then drain and sprinkle over the finely sliced chilli. Delicious served with jasmine rice or brown basmati and the remaining coriander and Thai basil scattered on top.