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Fragrant Thai Green Chicken Curry
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Tamarind, a sour paste made from the pulp of the tamarind fruit, and lime leaves are essential ingredients in a Thai curry. Serve this one with Thai fragrant rice garnished with strips of lime zest.
Thai Green Curry Paste
The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish.
Preparation time: 20 minutes
Makes: 14-16 tbsp
10-12 medium green chillies, deseeded and finely chopped
1 pack fresh lemon grass, stalks trimmed and outer layer removed, finely chopped
4cm piece fresh root ginger, peeled and finely grated
6 cloves garlic, finely chopped
4 shallots, finely chopped
4 Bart Spices Lime Leaves
1 tsp Blue Dragon Shrimp Paste (optional)
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 large pack fresh coriander
1 pack fresh basil
2 tbsp olive oil
Zest and juice of 2 limes
½ tsp freshly ground black pepper
Using a blender or processor, blend all the ingredients to a smooth paste. Transfer the paste into a bowl, cover and chill until required.
This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.
This recipe was first published in March 2003.