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    Thai green curry 2010

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    Thai green curry 2010

    An easy thai curry paste to make at home.

    • Preparation time: 15 minutes, plus marinading
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus marinating 35 minutes

    Serves: 4


    For the curry paste:
    1 tsp cumin seeds
    1 tsp coriander seeds
    2 kaffir lime leaves
    2 green chillies, chopped
    1 lemon grass stalk
    2 garlic cloves
    100g fresh root ginger, peeled and chopped
    15g coriander
    25g basil
    1 tsp salt

    600g skinned British chicken fillets, cut into strips
    1 tbsp ground nut oil
    2 shallots, sliced
    1 garlic clove
    1 tsp muscovado sugar
    400ml coconut milk
    3 tsp fish sauce
    2 limes, juice
    5g coriander, chopped



    1. For the paste, fry the seeds for 2–3 minutes. Whiz in a processor with the remaining ingredients; add a little water if necessary.
    2. Place the chicken in a bowl; rub over the paste. Cover and leave in the fridge for 6–8 hours to marinate.
    3. Heat the oil in a pan. Cook the chicken for 5 minutes; add the shallots, garlic and sugar and cook for 2 minutes more.
    4. Add the remaining ingredients. Reduce the heat and cook for another 8–10 minutes, until the chicken is cooked through with no pink meat remaining, and the juices run clear. 
    5. Sprinkle over the coriander and serve with boiled rice.

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    Drinks recommendation

    Grüner Veltliner is a sublime match for Asian cuisine - its fresh citrus notes make it particularly good with creamy Thai curry. Domaine Gobelsburg Grüner Veltliner 2009 Niederösterreich , Austria 52749 http://www.waitrosewine.com/230211205/Product.aspx


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