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Thai Green Chicken Curry
This curry is incredibly easy to make and will suit all tastes as you can make it as sweet or as spicy as you want… This Thai Green Curry has to be one of the best I have ever made.
Serves 4
Prep time:  20 minutes
Cooking time: 35 minutes
Ingredients
For the Thai green curry paste
4-6 green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm of fresh ginger, peeled and grated
2 garlic cloves, crushed
Small bunch of fresh coriander
2 lemongrass stalks, chopped
1 lime, grated zest & juice
8 kaffir leaves, torn into pieces
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil
For the curry
1 tbsp vegetable oil
1 tbsp soft dark brown sugar
750g skinless, boneless chicken, cut into chunks (use breast or thighs)
6-8 kaffir leaves, torn into pieces
400ml coconut milk
400g green beans, trimmed & cut into 5cm pieces
Good splash of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
1 lime, juice only
Thai jasmine rice, to serve, cook as per packet instructions
Method
1.    For the curry paste, place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).  
2.    Heat the oil in a wok or large frying pan.  Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously.  Reduce the heat and stir in the chicken and lime leaves until coated in the paste.  Add the coconut milk, fish sauce and bring to a simmer.  Cook for 25-30 minutes until thickened slightly. 
3.    Stir in the coriander and lime juice.  For the last 3-4 minutes add the beans until tender. Taste for seasoning – add more fish sauce if needed.
4.    Leave the curry to rest for a few minutes so the sauce becomes creamier.  Serve with lots of fragrant Thai jasmine rice.
Cooks Tips
·         If you are unable to find kaffir lime leaves use the grated zest of an extra lime.
·         If your curry tastes too spicy add some more sugar.
·         If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.
·         I used Thai Taste Kaffir Lime Leaves – they are amazing, as soon as you open the jar the fresh lime aroma hits you.  http://www.thaitaste.co.uk/products/view/herbs-seasonings/kaffir-lime-leaves-bai-makrut

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