The green curry paste for this recipe is so easy and and can be used as a base or marinade for fish or chicken. Another option is to stir this paste through fried rice, pearl barley or cous cous for a flavoursome dish.
This recipe uses ingredients that are easily available and doesn't contain shrimp paste which some people are allergic to and is often in high in preservatives or MSG.
Portions for any curries are generally a guide.Experiment with more or less of any of the ingredients to suit your tastes. Some people prefer it with more coconut milk, less chilli more tangy. Have fun playing around with the proportions.
1 bunch coriander (use the root section and about 3cm of the stalks above it. 1 standard supermarket bunch usually has about 6 roots which is ideal)
1/2 bunch basil (use the top leafy section of the bunch)
3cm of ginger sliced
1 green chilli
1/2 red onion
2 cloves garlic
salt to taste
1 teaspoon fish sauce
1/2 lemon or lime
1 teaspoon ground coriander
1-2 teaspoons ground cumin
1/2 teaspoon ground tumeric
2 tbsp oil (I use coconut)
1/2 coconut milk
1kg chicken thigh fillets. Chopped
noodles of choice
chop up the rest of the coriander, basil leaves and red onion.
1 cucumber slice finely
1. Add the coriander roots, basil, onion, garlic, chilli to a blender or food processor. Add salt, fish sauce and lime or lemon to taste.
2.Heat up the oil in a pan or work. Add paste & dry spices and fry till fragrant.
3. Add the chopped chicken thigh fillets. Mix well and cook on medium heat.
4. Add coconut milk then turn down the heat to a simmer until you see some oil separating from the paste. This could take about 20-25 minutes. Add salt, pepper or more fish sauce to taste.
4. Cook noodles to packet instructions. Separate the noodles into bowls
5. Ladle a generous scoop of the green curry chicken on to each bowl and mix through.
6. Top with the chopped up fresh coriander, basil and red onions. Add sliced cucumber. Feel free to add mint or chilli to taste.
7. Serve with a wedge of lemon.