Serves 4
THE CURRY PASTE
coriander 20g, stalks and leaves separated
shallots 2, finely chopped
lemongrass 1 stalk, finely chopped
garlic cloves 2, finely chopped
fresh root ginger 1cm piece, finely chopped
hot green chillies 3 small, finely chopped
green chilli 1 medium, finely chopped
basil leaves a small handful
cumin powder 1/2 tsp
coriander powder 1/2 tsp
black pepper 1/4 tsp
kaffir lime leaves 1 tsp, chopped
lime juice 1 tbsp
sunflower oil 1 tsp
THE CURRY
sunflower oil 1 tbsp
coconut milk 400ml
chicken breasts 3, boneless, skinless, cut into bite-size pieces
fish sauce 2 tsp (try Ayam available at gourmet stores)
light brown sugar 1/2 tsp (try Tate & Lyle available at gourmet stores)
lime leaves 4
snap peas 100g, thinly sliced lengthways
green beans 100g, halved lengthways
salt to season
TO SERVE
spring onions 2, finely shredded
Thai fragrant rice 250g, cooked (try Real Thai available at gourmet stores)
lime wedges to serve
For the curry paste, finely chop the coriander stalks and put them into a small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, three quarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
For the curry, heat the oil in a nonstick sauté pan, stir in half the curry paste, then stir-fry for 1 minute. Pour two-thirds of the coconut milk into the pan. Let it bubble away for 4-5 minutes, stirring now and then, until reduced and thickened slightly.
Tip in the chicken, then stir-fry for 1-2 minutes until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 minutes to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
While the chicken simmers, steam the peas and beans for a couple of minutes. Season to taste. Serve the curry in bowls with some of the vegetables piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.