Green Chicken Curry
|Peanut oil/Groundnut oil||1 Tablespoon|
|Onion||1 , chopped|
|Lemon grass stalk/1 teaspoon dried lemon grass, soaked in hot water until soft||1 , finely chopped|
|Kaffir lime leaves||3 , finely shredded|
|Thai green curry paste||2 Tablespoon|
|Shrimp paste||1 Teaspoon (optional)|
|Coconut milk||16 Fluid Ounce (2 cups / 500 ml)|
|Thai fish sauce||1 Tablespoon (nam pla)|
|Boneless chicken thigh fillet/Boneless chicken breast fillet||2 Pound (cut into 2 cm / 3/4 in cubes)|
|Canned bamboo shoots||7 Ounce, drained (1 can, 220 g)|
|Canned baby sweet corn||10 Ounce, drained (31 g, 1 can)|
|Chopped fresh basil||2 Tablespoon|
1. Heat oil in a wok over a medium heat, add onion, lemon grass and lime leaves and stir-fry for 3 minutes or until onion is golden.
2. Add curry paste and shrimp paste (if using) and stir-fry for 3 minutes longer or until fragrant. Stir in coconut milk, fish sauce and sugar, bring to the boil, then reduce heat and simmer, stirring frequently, for 10 minutes.
3. Add chicken, bamboo shoots, sweet corn and basil and cook, stirring frequently, for 15 minutes or until chicken is tender.
Medium: Fresh lemon grass is available from Oriental food shops and some supermarkets and greengrocers. It is also available dried; if using dried lemon grass soak it in hot water for 20 minutes or until soft before using. Lemon grass is also available in bottles from supermarkets, use this in the same way as you would fresh lemon grass.