Cooking Time: 40min
Serves: 4
Ingredients
- 1 tsp cumin seeds
- 1 tsp Thai shrimp paste
- 4 garlic cloves, chopped
- 5cm piece fresh galangal, peeled and chopped – or use fresh ginger
- 1 tbsp palm sugar – or use soft, brown sugar
- 1 lemongrass stalk, trimmed, tough outer layer discarded and stem finely chopped
- 5 medium green chillies, deseeded and chopped
- Bunch fresh coriander stalks (use the chopped leaves in the curry)
- 2 tbsp vegetable oil
- 500g boneless, skinless free-range chicken thighs, cut into chunks
- Large knob fresh ginger, finely chopped
- 100g creamed coconut, dissolved in 450ml boiling water
- 2 tsp soy sauce
- 2 tsp fish sauce
- Finely grated zest and juice 1 lime, plus wedges to serve
- 100g beansprouts
- 4 baby pak choi, halved lengthways
- 100g green beans
- Fresh coriander leaves (see above)
- Thai sticky rice to serve
Method
For the curry paste, toast the cumin seeds in a nonstick frying pan until aromatic. Tip into a food processor with the shrimp paste, a pinch of salt, the garlic, galangal, palm sugar, lemongrass, chillies and coriander stalks, then whizz to a paste.
Heat the oil in a large sauté pan or frying pan over a medium-high heat and fry the chicken for 5 minutes to colour. Add the ginger and fry for 1 minute. Add the curry paste and cook for 2 minutes. Pour in 200ml cold water and the creamed coconut mix; simmer for 7-8 minutes until the chicken is cooked completely.
Add the soy, fish sauce, lime zest and juice; taste and add more if needed. Add the vegetables and cook for 3-4 minutes. Stir in the coriander. Serve with rice and lime wedges.