- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 10 fresh long green chillies, chopped coarsely
- 10 fresh small green chillies, chopped coarsely
- 1 teaspoon shrimp paste
- 1 clove garlic, quartered
- 4 green onions (green shallots), chopped coarsely
- 1 stalk lemon grass, white part only, chopped finely
- 1 centimetre piece fresh galangal, chopped finely
- 1/4 cup coarsely chopped fresh coriander, root and stem mixture
- 1 tablespoon peanut oil
- 1 tablespoon peanut oil
- 1/4 cup (75g) green curry paste (recipe above, or buy from store)
- 4 kaffir lime leaves
- 1 stick lemon grass, cut into 4cm pieces
- 2 cup coconut milk
- 3/4 cup water or chicken stock
- 1 1/2 tablespoon fish sauce
- 1 kilogram chicken thigh fillets, cut into 3cm pieces
- 150 gram snake beans, cut into 4cm pieces
- 2 teaspoon grated palm sugar or brown sugar
- 1/2 cup thai basil or coriander, to serve
- lime wedges, large red chillies and steamed jasmine rice, to serve
- 1Place coriander and cumin seeds in a small frying pan; stir continuously over medium heat until fragrant. Using a mortar and pestle, finely grind the seeds.
- 2Blend or process spices with chillies, shrimp paste, garlic, onion, lemon grass, galangal and coriander mixture until the mixture forms a paste. Add oil; blend until smooth.
- 3Reserve 1/4 cup for Thai green curry recipe. Spoon remaining paste in sterilised jar; cover with a thin layer of oil. Seal and refrigerate.
- 4Heat oil in a large frying pan; cook curry paste, lime leaves and lemon grass over medium heat for about 3 minutes or until fragrant.
- 5Add coconut milk, water and fish sauce; bring to a simmer. Add chicken; simmer for about 10-15 minutes or until cooked through.
- 6Add beans; simmer, stirring, for about 2 minutes or until beans are tender. Stir in the sugar. Season to taste with extra fish sauce or sugar, if required. Remove lemon grass and lime leaves before serving.
- 7Serve curry with basil, lime wedges, chilli and steamed jasmine rice, if desired.
Recipe for curry paste will make 1 cup. For Thai green chicken curry, you will only need 1/4 cup. Curry paste will keep in the refrigerator for one week or frozen for one month. Green curry paste works particularly well with chicken and seafood. If you prefer, green curry paste is also available to purchase at most supermarkets.
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