Pack a punch with this fragrant homemade Thai curry paste. Making your own thai curry paste is much easier than you may think and the good news is that you only need a handful of ingredients.
This Thai chicken curry can easily be adapted to a delicious vegan/vegetarian alternative using the aromatic paste and plenty of vegetables. A guaranteed winner for the whole family!
For the paste, you’ll need:
1-2 inch piece fresh ginger, unpeeled
4 cloves garlic
1 large bunch fresh coriander, roughly chopped, keeping stalks
1 large onion, quartered or 6 spring onions, roughly chopped
1 or 2 small green chilis, seeded and roughly chopped
4 kaffir lime leaves, roughly chopped
2 inch piece of galangal
2 stalks fresh lemongrass
Juice of half a lime
2 tbsp shredded coconut
3 large chicken breasts, cut into thin strips
2 tbsp coconut oil
1 tin coconut Milk
1 cup chicken stock
2 large courgettes, sliced into 1/2 cm discs
Handful baby sweetcorn, halved lengthways
1 fresh lime, cut into wedges
Salt and pepper
Put all the paste ingredients into a food processor and blend to a coarse paste.
Heat the coconut oil in a large saucepan or wok and add the paste; cook on a moderate heat for 1 minute, stirring continuously to gently release the flavours but taking care it doesn’t burn. Add the stock and then the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly.
Add the chicken, uncooked, to the curry. Allow to cook for 10 mins, stirring gently at the beginning.
Add the vegetables and cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender. Season well.
Toast raw cashews over a low heat in a frying pan (without oil), tossing continuously until browned slightly.
Serve with brown rice, garnishing with a sprinkle fresh coriander and a squeeze of fresh lime.
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