Tajskie green curry

Green curry paste:

• 4-6 medium green chillies, de-seeded and roughly chopped
• 2 shallots, roughly chopped
• 5cm/2in piece of fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• small bunch of fresh coriander, stalks and roots attached if possible
• 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
• 1 lime, grated zest and juice
• 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
• 2.5cm/1in piece galangal, peeled and chopped (if available)
• 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

Preparation method

1. Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
   
   
   Curry z kurczakiem:
   
   
   • 1 tbsp vegetable oil
   • 2 tbsp Thai green curry paste (according to taste)
   • 1 tbsp soft dark brown sugar
   • 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
   • 750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
   • 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zestof 1 lime)
   • 400ml/14fl oz coconut milk
   • Good shake of Thai fish sauce or light soy sauce
   • Small handful of coriander, roughly chopped
   • ½-1 lime, juice only

   Preparation method

   1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
      Technique: Zesting citrus fruit
      Watch technique1:02 mins
   2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.