I'm making Thai green chicken curry today it's really quick and easy to make
we're gonna get that other table in 30 minutes and that includes making our own
curry paste from scratch.
I'm going to add all of the paste ingredients to my
blender you can use a mini food processor if you prefer but I find it
doesn't blend up the paste quite as well, you might get a few specks of coriander
or cilantro in there so I'm gonna be using the blender.
Now one of the good
things about making your own curry paste is that you can adjust the heat level to
your own palate so I'm going to be using four mild green chilies that I've
roughly chopped and I've de-seeded as well so they're mild enough for the kids.
as well so the kids will enjoy that so add those into the dish and I'm
also adding six roughly chopped spring onions or scallions.
Next in it goes a thumb sized
piece of ginger that's been peeled and roughly chopped and then I've
got four cloves of garlic again roughly chopped and two lemongrass stalks, so I've
removed those outer woody leaves and just roughly chopped them and the zest
of one lime as well.
For the spices we've got a tablespoon of ground coriander
half a tablespoon of ground cumin quarter of a teaspoon of white pepper
and half a teaspoon of salt.
We've got six kaffir lime leaves and the juice of a lime
and finally two teaspoons of fish sauce, and a teaspoon of shrimp paste
Lets give that good blitz
Now that's blended down we're gonna add in coriander/cilantro all in one,
Stick it in with the stalks as well no need to chop those off.
Let's give that good blitz.
We want to get it to this consistency where it's nice
and smooth you can't see any flecks of coriander or cilantro in there you might
need to scrape down the sides a couple of times in order to make sure that
you've got everything combined really well together
smells like spiciest smoothie ever.
Now the paste is done we're gonna start cooking
some chicken so I've got two tablespoons of olive oil heating over a medium to
high heat in a large pan let's add in that chicken
I've got four chopped up chicken breast in there, that'll serve about six people we're
going to cook it for about five to six minutes until its cooked through.
Now that chickens cooked through we're going to add in that lovely vibrant green curry paste
I really wish you could smell this curry the fragrance coming from it oh
it's delicious so we're just gonna cook the paste through for a couple of minutes
and then we're gonna sprinkle on a stock cube just add a little bit more depth of flavor.
Now we're going to pour in a 400ml can 14 ounce can of full fat coconut
milk give it a good stir now that sauce is heated through I'm
gonna add in the veggies so when a head of broccoli that I've chopped into small florets,
and we've about a cup of sugar snap peas or snow peas and 1/2 a cup of
bamboo shoots, I've just used bamboo shoots from the can give all that a stir
together. So I'm putting the veggies in towards the end so that they stay nice
and vibrant a little bit crunchy so we're just gonna cook that through for
about another 3 to 4 minutes.
The final ingredient just to balance out
the flavors is a teaspoon of brown sugar so I'm just gonna cook that gently for a
couple more minutes until the veggies are nice and tender and then we're ready to serve.
I'm gonna serve it with some boiled rice and top with some Thai Basil
leaves and some freshly chopped chili.
so that's my Thai green curry and look it's
actually really green I love homemade dinners like this
totally homemade I'm ready in 30 minutes be sure to check our other delicious
dinners see you next time
you