Thai Green Chicken Curry

We love a good curry… I’d never managed to successfully make one until I discovered the korma recipe in Nigel Slater’s The 30-Minute Cook. The book also contains two recipes next to one another – Thai green chicken curry and, immediately preceding it, Thai green curry paste.

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As ever, I had to make a few substitutions. We couldn’t quickly lay our hands on any galangal, so as per Nigel’s instructions we used lime and ginger instead; I had basil to add to the chicken dish at the end, but it had gone off so we had to skip that; and finally I didn’t have any kaffir lime leaves – an oversight.

That said, it all seemed to work beautifully. The dish tasted genuine (to us, anyway) and was mild and sweet with a hint of spice. Making the paste was hardly any effort at all (throw everything in a food processor and you’re done). Next, simmer some coconut milk and add the paste, pour it over some pan fried chicken pieces and simmer for about 10 minutes. Then dish up with rice – great stuff.