Thai Green Curry
Ingredients (serves four)
6 shallots, peeled and roughly chopped; 10 green bird’s eye chillies (reduce the number of chillies if you don’t like it too hot); 50g fresh coriander, stems and all, roughly chopped; 20g fresh basil, stems and all, roughly chopped; 2 stalks of lemongrass, trimmed and roughly chopped; 4cm fresh galangal; 2 tinned anchovy fillets, drained and roughly chopped; 5 cloves of garlic, peeled and roughly chopped.
Juice and zest of 1 lime; 3tbsp fish sauce; 150g coconut cream.
400g skinless chicken breast, chopped into bite-sized chunks.
300g aubergines, trimmed and chopped into bite-sized chunks;
250ml hot chicken or vegetable stock; 500g steamed jasmine rice, to serve; ¼ fresh red chilli, to serve
1. Blitz the shallots, chillies, coriander, basil, lemongrass, galangal, anchovies, garlic, lime zest and two tablespoons of the fish sauce in a small food processor, until you achieve a fairly smooth paste. (You can also do this with a pestle and mortar.)
2. Spoon the coconut cream into a wok and heat over a medium to high heat for a couple of minutes; it will melt, boil and then begin to split. When it has split, stir in the curry paste. Cook for two minutes, stirring frequently.
3. Add the chicken and aubergines and stir gently for two minutes, by which time they should be well coated in the sauce.
4. Pour in the hot stock and simmer for about 10 minutes, or until the chicken is cooked through and the aubergine is soft, while still holding its shape.
5. Serve the curry with freshly steamed jasmine rice sprinkled with chopped red chilli.