Thai Green Chicken Curry

• For the Curry Paste

• 3-4

  Long green chillies (finger chillies), chopped
• 2 tsp

  Finely grated garlic
• 2 tsp

  Finely grated ginger
• 1 tsp

  Ground cumin
• 2 tbsp

  Lemongrass stalks, very finely chopped
• 40g

  Fresh coriander (leaves and stalks), chopped
• 6

  Kaffir Lime Leaves, thinly sliced
• 1 tbsp

  Vegetable or coconut oil
• 2 tbsp

  Light soy sauce
• 4

  Spring onions, chopped
• 1

  Lime, finely grated zest and juice
• For the Curry

• 1 tsp

  Vegetable oil
• 1

  Large red onion, roughly chopped
• 1

  Red pepper, deseeded and roughly chopped
• 400g

  Boneless, skinless chicken thighs, cut into bite-size pieces
• 400ml

  Light coconut milk
• 85g

  Jasmine rice
• 2

  Pak choi, roughly chopped
• 250g

  Shiitake mushrooms, trimmed
• 2 tsp

  Fish sauce
• Small handful

  Thai basil leaves

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml water and blitz until blended. Set aside.
2. To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes.
3. Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through.
4. Meanwhile, cook the rice according to the packet instructions.
5. Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes.
6. Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice.