Ingredients

Ingredients For the curry paste

• 1 tsp cumin seeds

• 2 tsp coriander seeds

• 1 tsp shrimp paste

• 1 tsp salt

• 4 garlic cloves, roughly chopped

• 5cm/2in piece galangal, peeled, roughly chopped

• ½ tbsp palm sugar

• 2 lemongrass stalks, tough outer leaves removed, soft inner core roughly chopped

• 5-8 medium green chillies, roughly chopped

• 1 bunch fresh coriander

• 2 lime leaves, roughly chopped

• ½ tsp freshly ground black pepper

• 12 sweet basil leaves

• 1 shallot, roughly chopped

For the curry

• 2 tbsp sunflower oil

• 2 chicken breasts, chopped into bite-sized pieces

• 1 x 400ml/14fl oz can coconut milk

• ½ tbsp palm sugar

• 2 tbsp Thai fish sauce (nam pla)

• 150g/5oz pea aubergines

• 2 lime leaves

• 200g/7oz fine green beans, cut into 5cm/2in pieces

• 1 small can (about 220g/8oz) bamboo shoots, drained and sliced

• 12 basil leaves

• 1 lime, juice only

For the rice

• 2 tbsp sunflower oil

• 200g/7oz basmati rice

• ½ tsp salt

• 400ml/14fl oz coconut milk

• 170ml/6fl oz boiling water

For the cucumber pickle

• 2 tsp clear honey

• 2 tbsp Japanese rice vinegar

• ½ cucumber, peeled, seeds removed, flesh grated

• 2 shallots, finely sliced

To serve

• 1 lime, cut into wedges

• few sprigs fresh coriander

Description

Bring Fragrant Thai Flavours To Your Kitchen Table With This Authentic, Hot And Aromatic Green Chicken Curry With Rice.

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