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Having to hand a good Thai chicken curry recipe is a must, and this one is just that. I’ve made the curry paste myself and trust me when I say this it is a synch to whip up and makes all the difference. A curry packed with bright fresh flavors that will have you licking your bowl.
Curry Paste (or store bought is fine)
4 cloves of garlic, peeled
½ white onion
1 thumb sized piece of ginger, peeled
2 lemon grass stalks, outer layers removed
4 green chilies, 2 if you like it mild
3 kaffir lime leaves
1 teaspoon ground cumin
½ a small handful of fresh coriander
2 tablespoons fish sauce
6 boneless, skinless chicken thighs, diced
1 large onion, finely diced
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 tablespoons of the Thai green curry paste
Zest & juice of 1 lime
1 can coconut cream
1 can bamboo shoots (225g)
1 bunch of fresh coriander leaves
Curry paste: roughly chop the garlic, ginger, lemon grass, chili and place in a small food processor with the kaffir lime leaves, cumin and coriander. Blend until a paste begins to form, add in the fish sauce, process again then remove and place in a separate container.
Curry: to a large saucepan on a low-medium heat add the onion, ginger and garlic with a splash of olive oil and sauté for 5 minutes until soft and translucent. Add in the curry paste, lime zest and juice and cook for a further 2-3 minutes. Add in the chicken and cook for 6-8 minutes until starting to brown, then pour in the coconut cream, mix well and simmer gently stirring for 12-15 minutes until the sauce is slightly thickened. Finish my adding in the bamboo shoots (liquid drained) stir to heat through then serve with fluffy rice, and garnish with some sliced chili, coriander leaves. Oh and don’t forget the quality beer to go with it.