Ingredients

For the Thai green curry paste:

• 2 pinches sea salt flakes
• 1 tsp coriander seeds, toasted in a dry frying pan for 2 minutes
• 1 tbsp coriander stalks, chopped
• 2cm piece galangal (or ginger) peeled and finely chopped
• 1 lemongrass stalk, finely chopped
• 4-6 bird’s-eye green chillies, according to your taste
• 1 kaffir lime zested (or use lime of your choice)
• 1/2 shallot, finely chopped
• 2 garlic cloves, coarsely chopped
• 1 tsp shrimp paste (optional)

• Thai green curry paste (see recipe above)
• 2 tablespoons vegetable oil
• 1 tin (440ml) coconut milk
• 1 tbsp palm sugar or demerara sugar
• 350g chicken thigh fillets, skinless, sliced into 3cm pieces
• 1/2 aubergine, medium-sized, cut into 3cm pieces
• 1 small tin (125g) bamboo shoots
• 6 pieces baby corn, cut in half or small pieces
• 1/2 tbsp fish sauce
• 1 tbsp Lime juice, freshly squeezed
• 5 kaffir lime leaves torn in 1/2
• 1 handful Thai basil, coriander or basil leaves to garnish

Tools

• Mini Chopper

Method

For the Thai green curry paste:

1. Place all the ingredients in the Kenwood Mini Chopper/ Mill Chef attachment, and blend on a high speed for 1 minute to a smooth paste.
2. Cover and refrigerate if not using straight away, or store in the freezer for up to 1 month

 
For the Thai green curry:

1. In a large, wide, heavy-based saucepan, and over high heat, flash fry the Thai green curry paste in the vegetable oil for 2-3 minutes without browning.
2. Pour in the coconut milk, add the palm sugar, and bring to the boil to reduce slightly.
3. Add the chicken slices, aubergine, bamboo shoots and baby corn, reduce the heat, cover with a lid and simmer gently for 10 minutes.
4. Remove from the heat and stir in the fish sauce and kaffir lime leaves. Taste and, if required, adjust the seasoning with a little more lime juice and fish sauce.
5. Just before serving, stir in the fresh Thai basil leaves or coriander.
6. This curry is best served with a bowl of fluffy Jasmine rice or sticky rice.

Chef's Notes:

1. You can prepare the curry paste up to 2-3 days in advance and keep covered in the fridge.