Thai Green Chicken Curry

Delicious home-made curry. If buying paste, I’d recommend The Spice Tailor Thai Green Curry kit.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the cabbage in half, then roughly slice, removing any hard stems/core. Peel the shallots and finely slice. Peel the carrot and slice into matchsticks. Place ingredients into separate bowls.

Step 2

Fill and boil the kettle

Step 3

Peel and grate the garlic and ginger into a bowl. Add the paste.

Step 4

Remove the coriander leaves from the stalks, roughly chop and save for garnishing. Finely chop the stalks and add to the paste. Stir well.

Step 5

Rinse the rice well then place in a saucepan and cover with double the amount of water. Add salt to taste and bring to the boil.

Step 6

Once boiling, pop a lid on and reduce to a simmer, cook until all the water is absorbed (around 10 mins).

Step 7

Once absorbed, take off the heat and leave to steam dry with the lid on while you cook the curry.

Step 8

Place a large frying pan or wok (preferably with a lid for later) on a high heat for 2 mins. Add oil and fry the chicken for 5 mins until golden all over.

Step 9

Add the shallots to the chicken and fry for 1 min

Step 10

Add the paste to the chicken and stir until fully coated.

Step 11

Add the coconut cream and pour in 300ml of boiling water. Crumble in the stock cube. Add 1/2 tbsp of Demerara sugar. Cover and simmer for 5 mins

Step 12

Add the carrots and simmer for a further 5 mins, before adding the cabbage and cooking for another 5 mins. Add more water the sauce is too thick.

Step 13

Zest the lime into the pan and squeeze in the juice from one half. Add tbsp of Worcester sauce. Taste and add more sauce, sugar and seasoning as preferred.

Step 14

Fork the rice onto plates and top with the curry. Add the coriander leaves as a garnish and serve.