Thai Green Curry with Chicken

Thai food is all about combining the right levels of hot, sour, salty and sweet. The curries are no different, and often need a fair bit of playing around with before you get the balance right.

I've tried a number of Thai Green Curry recipes over the years, and while there is always a set combination of ingredients, it's very much a matter of personal taste. It's also about the ingredients you have to hand at the time - for example, the strength of the chillies may alter how many you include so testing and tasting along the way is key.

Here's my take on a yummy green curry paste:

5cm/2inch piece of galangal
2 cloves of garlic
2 lemongrass stalks
2 shallots
A large handful of fresh coriander
4 medium chillies
1 tbsp Thai fish sauce (nam pla)
Zest and juice of one lime

First remove the outer leaves of the lemongrass, and bruise it along the stem with the blunt end of your knife. Roughly chop all of the ingredients, and place in a food processer. Blend until it makes a fine paste.

To make the curry

Heat a tablespoon of oil in a wok, and add the curry paste. Cook over a high heat for 1-2 minutes until it becomes fragrant.

Add 6 chicken thighs which have been sliced into thin strips. Stir fry for a few minutes until the paste coats the chicken and it starts to brown.

Add a 400ml tin of coconut, 1 tablespoon of Thai fish sauce and a few kaffir lime leaves which have been thinly sliced. Turn the heat down and simmer for around 10 minutes.

Stir through a handful of green beans and chestnut mushrooms then continue to simmer for a further 5 minutes until the vegetables are tender.

Finally, tear in a handful of fresh coriander and Thai basil leaves then serve with jasmine rice.