So finally I am proud to introduce you guys to a little heat in the kitchen! For those of you who like a little spice, this is the curry dish for you. Out of all the curries I have made so far, this has to be my personal favourite. It goes to show that once you get the right combination of ingredients correct, the dish becomes perfectly balanced to taste without you feeling as though something is missing.
The more I create, cook and test out these recipes, the less inclined I am to go out to dinner and pay for the food. I guess it’s because with a little skill and idea of flavourings it’s very possible to create your own delicious dinners without paying over-the-odds for them.
This dish includes Fish Sauce which is included in a lot of Thai cooking and adds so much flavour to the curry, although it smells awful so you don’t want to drop it on your kitchen floor! I am so confident you’ll enjoy this Thai Green Curry, it’s the number one dish I would serve at a dinner party.
150g x New Potatoes (quartered)
1 tbsp x Olive Oil
500g x Boneless Chicken Thighs (skin removed & cut into chunks)
1 x Garlic Clove (finely chopped)
3cm x Ginger (finely chopped)
1 x Lemongrass Stick (outer layer removed & chopped)
4 tsp x Thai Green Curry Paste
400ml x Coconut Milk
2 tsp x Fish Sauce
1 tsp x Caster Sugar
1 x Green Pepper (sliced)
Handful of Broccoli
Handful of Fresh Basil Leaves
Freshly Ground Salt & Pepper
1. Start by boiling the new potatoes in a large saucepan over a high heat for 10 minutes. Meanwhile, place a large casserole dish on a medium-high heat with the olive oil. Season the chicken thighs well with salt and pepper and once the casserole dish is hot, add to the pan, turning the chicken regularly until browned (about 10-12 minutes).
2. Drain the potatoes into a sieve or colander and return to the same pan. Remove the chicken onto a side plate and if necessary add a little more olive oil. Reduce the casserole heat to medium then add the garlic, ginger and lemongrass for a minute until softened. Add the curry paste for a few more minutes then add the new potatoes and return the chicken.
3. Add the coconut milk along with the fish sauce and caster sugar, then stir well. Place the lid onto the casserole dish and bring to the boil by increasing the heat. Once the casserole is boiling, reduce the heat to medium-low onto a gentle simmer and leave for 20 minutes covered.
4.Once the time is up, remove the lid and add the broccoli. increase the heat to high so that the liquid can be reduced into a sauce (usually another 15 minutes). Meanwhile fry the peppers in some oil in a seperate frying pan and once softened, add to the curry along with the basil leaves. Serve with Basmati rice and enjoy!