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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 chicken
    • 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
    • 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


    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 in the paste. Cover and leave in the fridge for 6–8 hours.
    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; season.
    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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